Eggplant (Aubergine) and Bow-Tie Noodles |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This dish is reminiscent of eggplant parmesan, but with an important difference. The eggplant is cooked in the mircrowave, so you don't need to saute it in a large amount of oil. Taken from the Quick and Healthy Low Fat Cooking cookbook. Ingredients:
8 ounces bow tie pasta |
8 cups eggplants, peeled and cubed |
2 cups onions, diced |
3 cups low-sodium tomato sauce |
1 pinch ground red pepper |
1/2 cup parmesan cheese, grated |
Directions:
1. Cook the noodles in a large pot of boiling water for 15 minutes, or until just tender.
2. Drain and keep warm.
3. Meanwhile, place the eggplant and onions in a 3-quart casserole.
4. Cover with lid or vented plastic wrap.
5. Microwave on high for a total of 8 minutes, or until soft; stop and stir halfway through the cooking period.
6. Stir in the tomato sauce and pepper.
7. Cover again and microwave on high for 4 minutes, or until bubbly.
8. Serve over the noodles.
9. Sprinkle with paremsan.
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