|3 cups||(1-inch) cubed peeled eggplant (about 12 ounces)|
|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|
|1/4 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)|
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