Ingredients
| Quantity | Ingredients |
|---|---|
| 3 cups | (1-inch) cubed peeled eggplant (about 12 ounces) |
| Amount | Cooking spray |
| 1 tbsp | olive oil |
| 1 | garlic clove, minced |
| 3 cups | chopped tomato (about 1 1/2 pounds) |
| 1/4 cup | sliced pitted kalamata olives |
| 2 tbsp | tomato paste |
| 1/2 tsp | sugar |
| 1/4 tsp | salt |
| 1/4 tsp | black pepper |
| 1/3 cup | chopped fresh basil |
| 1/3 cup | chopped fresh oregano |
| 4 cups | hot cooked penne (about 8 ounces uncooked tube-shaped pasta) |
| 1/4 cup (1 ounce) | finely shredded fresh Parmesan cheese (optional) |
Directions
Preheat oven to 425°.
To prepare sauce, place eggplant in a single layer on a baking sheet coated with cooking spray; bake at 425° for 15 minutes, stirring once. Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 3 minutes or until golden, stirring occasionally. Add tomato and next 5 ingredients (tomato through pepper); bring to a simmer. Reduce heat to low; cook 3 minutes or until slightly thick. Add eggplant, basil, and oregano; cook 3 minutes or until thoroughly heated.
Toss the sauce with the pasta, and sprinkle with cheese.
Yield: 4 servings (serving size: 1 1/2 cups)
CALORIES 347(21% from fat); FAT 8.1g (sat 2.1g,mono 3.9g,poly 1.3g); PROTEIN 12.5g; CHOLESTEROL 5mg; CALCIUM 154mg; SODIUM 358mg; FIBER 5.9g; IRON 4.5mg; CARBOHYDRATE 58.3g
Source: www.cookinglight.com