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Bow Ties With Eggplant Sauce

fatfree.kitchen's picture
Ingredients
  Non fat chicken broth/Water / vegetable broth / wine 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Chopped onion 1⁄4 Cup (4 tbs)
  Cayenne pepper 1⁄4 Teaspoon
  Eggplant chunks 3 Cup (48 tbs), unpeeled
  Low sodium canned tomatoes/Fresh tomatoes 3 Cup (48 tbs)
  Dried basil leaves 1⁄2 Teaspoon
  Dried oregano leaves 1⁄2 Teaspoon
  Bow ties 12 Ounce, cooked until al dente, and well drained in a colander
Directions

Heat water, broth, or wine in a large heavy saucepan over medium heat.
Add garlic, onion, and cayenne pepper.
Cook and stir over medium heat for 5 minutes.
Add the eggplant, reduce heat to low, and continue cooking and stirring until it begins to soften.
Since the eggplant tends to absorb liquid, be prepared to add additional water during this process.
Add the tomatoes, basil, and oregano.
Cover and simmer for 20 minutes or until the eggplant is tender.
Toss eggplant sauce with the bow tie pasta and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy

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