Spaghetti with Eggplant and Tomato |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is high fibre, low fat, low calorie dish. Ingredients:
1 lb eggplant |
2 tsp salt |
28 oz tomatoes |
1/2 tsp hot pepper flakes |
6 cups , 6 cups cooked whole wheat spaghetti |
Directions:
1. Slice eggplant lengthwise into 1/4 slices.
2. Cut each slice lengthwise tino 1/4 slices.
3. Toss strips with salt and place in colanderto drain.
4. Let stand 30 min and press out liquid.
5. Rinse, drain and pat dry.
6. Spray a non-stick pan with non-stick cooking spray.
7. Place pan on medium heat.
8. Meanwhile in a pot of boiling water, cook pasta to pckg. directions.
9. Add eggplant strips and garlic; cook 5 min.
10. Add tomatoes and hto pepper flakes; bring to a boil.
11. Reduce heat to med-low and simmer for 10 min.
12. Drain and toss pasta with tomato-eggplant sauce.
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