Bow Ties With Eggplant Sauce
|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|
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.