The eggplant glut continues (I think I have two left in the refrigerator). I also had a bunch of tomatoes left (we got to take 20 last week at the CSA). So I decided to make this dish last night. It takes a little prep time only because you have to roast the eggplant for 15 minutes (so figure in preheat time, roasting, and chopping of vegies), but once that's done, it comes together easily for decent pasta sauce. Heck, even Becky liked it (though she didn't actually eat it - opting for plain pasta, and just a taste of the sauce).
3 cups (1-inch) cubed peeled eggplant (about 12 ounces)
1 tablespoon olive oil
1 garlic clove, minced
3 cups chopped tomato (about 1 1/2 pounds)
1/4 cup sliced pitted kalamata olives
2 tablespoons tomato paste
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon 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
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); IRON 4.5mg; CHOLESTEROL 5mg; CALCIUM 154mg; CARBOHYDRATE 58.3g; SODIUM 358mg; PROTEIN 12.5g; FIBER 5.9g
Cooking Light, JUNE 1999
Weight Watcher Points = 7 points