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Brown Rice Penne with Eggplant Recipe

Brown Rice Penne with Eggplant Recipe

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Ingredients:

Serving

1 (16-oz) package brown rice penne (or ziti)
1 tbsp olive oil
3 cups cubed eggplant (about 1 small)
1 cup finely chopped onion (about 1 medium)
3 garlic cloves, minced
1 tsp salt
1/4 tsp crushed red pepper
1 (26-oz) jar fat-free pasta sauce (such as muir glen organic)
1/3 cup finely chopped fresh basil
1 1/2 cups (6 oz) preshredded italian-blend or parmesan cheese, divided

Directions:

Cook pasta according to package directions, omitting salt and fat. Drain well.
Heat oil in a large skillet over medium-high heat until hot. Add eggplant and onion; sauté 8 minutes or until onion is browned. Stir in garlic; sauté 3 minutes. Add salt, pepper, and pasta sauce; bring to a simmer. Reduce heat, and cook 5 minutes. Remove from heat; stir in basil.
Toss eggplant mixture with pasta. Sprinkle with 1 cup cheese; toss gently. Top evenly with remaining 1/2 cup cheese. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	46.9 Kcal (196 kJ)
Calories from fat	16.9 Kcal
		% Daily Value*
Total Fat	1.88g	3%
Sodium	306.45mg	13%
Potassium	119.93mg	3%
Total Carbs	6.96g	2%
Sugars	2.11g	8%
Dietary Fiber	1.57g	6%
Protein	0.92g	2%
Vitamin C	3.1mg	5%
Iron	0.2mg	1%
Calcium	12.7mg	1%

Amount Per 100 g
Calories	74.98 Kcal (314 kJ)
Calories from fat	27.01 Kcal
		% Daily Value*
Total Fat	3g	3%
Sodium	489.93mg	13%
Potassium	191.73mg	3%
Total Carbs	11.12g	2%
Sugars	3.37g	8%
Dietary Fiber	2.51g	6%
Protein	1.47g	2%
Vitamin C	5mg	5%
Iron	0.3mg	1%
Calcium	20.2mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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