The combination of slightly smoky grilled eggplant and sweet tomatoes is delightful. The eggplant-tomato mixture served over whole-wheat pasta with fresh basil and a bit of salty cheese makes an easy, healthy weeknight dinner.
Nutrition per serving may change if servings are adjusted.
1 pound plum tomatoes, chopped
4 tablespoons extra-virgin olive oil, divided
2 teaspoons chopped fresh oregano
1 clove garlic, grated
½ teaspoon ground pepper
¼ teaspoon crushed red pepper
½ teaspoon salt
1½ pounds eggplant, cut into ½-inch-thick slices
½ cup chopped fresh basil
8 ounces whole-wheat penne
¼ cup shaved ricotta salata or crumbled feta cheese
Put a large pot of water on to boil. Preheat grill to medium-high.
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.
449 calories;19 g fat(4 g sat); 12 g fiber; 62 g carbohydrates; 14 g protein; 94 mcg folate; 8 mg cholesterol; 10 g sugars; 0 g added sugars; 1,374 IU vitamin A; 21 mg vitamin C; 109 mg calcium; 4 mg iron; 392 mg sodium; 841 mg potassium
Vitamin C (35% daily value), Vitamin A (27% dv), Folate (24% dv), Iron (22% dv)
Carbohydrate Servings: 4
Exchanges: 3 fat, 3 starch, 1½ vegetable, ½ medium-fat protein