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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a wonderful low fat and tasty recipe. Ingredients:
2 tablespoons reduced-sodium chicken broth or 2 tablespoons reduced-sodium vegetable broth |
1 medium onion, diced |
2 medium eggplants, unpeeled and julienned |
2 medium zucchini, unpeeled and julienned |
1 medium red pepper, diced |
1 medium green pepper, diced |
5 cloves garlic, crushed |
3 cups canned plum tomatoes or 3 cups fresh plum tomatoes, diced plus juice |
1/4 cup evaporated skim milk |
1/2 bunch fresh basil |
1/3 teaspoon salt (or to taste) |
1/8 teaspoon pepper (or to taste) |
12 ounces penne pasta |
1/2 cup freshly grated parmesan cheese (optional) |
Directions:
1. Saute onion and garlic in chicken or vegetable broth for 5 minutes until transparent.
2. Wash and dry julienne strips of eggplant and zucchini.
3. Add eggplant and zucchini to garlic/onion mixture.
4. Add more stock if necessary.
5. Saute for 8 minutes.
6. Add diced pepper and tomatoes plus juice.
7. Mix together and saute for 3 minutes.
8. Add 1/2 cup of the evaporated skim milk.
9. This will add a pinkish color to the sauce.
10. Use the remaining half of the milk if sauce needs more liquid or color, whichever you prefer.
11. Spoon sauce over hot, al dente penne pasta.
12. Sprinkle with basil, salt, black pepper and freshly grated parmesan cheese.
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