Rating: 4.75 stars
3 Ratings
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Earthy eggplant teams up with jarred marinara sauce and bell peppers for a simple pasta sauce. Make it a meal: To round out the meal, just add a green salad and some good crusty bread.

Source: EatingWell Magazine, April 1998

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total:
40 mins
Servings:
6
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Ingredients

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Directions

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  • Put a large pot of salted water on to boil.

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  • Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until softened, about 4 minutes. Add eggplant and cook, stirring, for 2 minutes more. Season with salt and pepper. Stir in marinara sauce and bring to a simmer. Cover and cook, stirring occasionally, until eggplant is almost tender, about 20 minutes. Add bell pepper and basil; cover and cook for 5 minutes more.

  • Meanwhile, cook pasta in boiling water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with feta (or Parmesan) and serve.

Nutrition Facts

329 calories; protein 10.3g; carbohydrates 56.7g; dietary fiber 9.7g; sugars 9g; fat 7.7g; saturated fat 3.1g; cholesterol 11.1mg; vitamin a iu 541IU; vitamin c 24.2mg; folate 25.1mcg; calcium 107.2mg; iron 0.9mg; magnesium 16mg; potassium 216.8mg; sodium 498.7mg; thiamin 0.1mg.

3 starch, 2 1/2 vegetable, 1/2 fat, 1/2 medium-fat meat

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