Grilled Eggplant & Tomato Pasta
Put a large pot of water on to boil. Preheat grill to medium-high.Advertisement
Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and salt in a large bowl.
Brush eggplant with the remaining 1 tablespoon oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Let cool for 10 minutes. Chop into bite-size pieces and add to the tomatoes along with basil.
Meanwhile, cook pasta according to package directions. Drain.
Serve the tomato mixture on the pasta. Sprinkle with cheese.
3 fat, 3 starch, 1 1/2 vegetable, 1/2 medium-fat protein