Pasta with Roasted Eggplant-Tomato Sauce

Pastas and Stir-fries.

Pasta with Roasted Eggplant-Tomato Sauce


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)


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