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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This eggplant preparation is robust and more like a vegetable topping than a sauce, so it's perfect for a sturdy pasta like ziti. Although fresh basil is definitely preferred in this recipe, it's not always available or affordable during the winter months. If you need to substitute dried basil, use only 2 teaspoons and mix it in when you add the tomato paste. Top the dish with some chopped parsley for color. From the American Diabetes Association. ziti or mostaccioli pasta, Japanese or other small eggplant, olive oil, garlic, low fat, low sodium beef broth, tomato paste, crushed red pepper flakes, fresh basil, Parmesan cheese cvt Ingredients:
8 oz uncooked ziti or mostaccioli pasta |
1/2 lb (japanese or other small) eggplant |
1 tbsp olive oil |
2 garlic cloves, minced |
3/4 cup (low fat, low sodium) beef broth |
2 tbsp tomato paste |
1/4 tsp crushed red pepper flakes |
1/4 cup (packed chopped) fresh basil |
1/4 cup grated parmesan cheese |
Directions:
1. Cook the pasta according to the package directions, omitting salt. While the pasta is cooking, cut the eggplant into bite-size pieces.
2. Heat the oil in a large nonstick skillet. Saute the eggplant with the garlic over medium-low heat until lightly browned. Add the broth, tomato paste, and pepper flakes, simmer, uncovered, about 5 minutes.
3. Drain the pasta; divide it among 4 shallow bowls. Spoon the eggplant mixture over the pasta; sprinkle with basil and cheese.
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