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.
Serving size: Complete recipe
Calories 849 Calories from Fat 111
% Daily Value*
Total Fat 13 g19.3%
Saturated Fat 1.9 g9.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 960.7 mg40%
Total Carbohydrates 171 g56.9%
Dietary Fiber 37.8 g151.2%
Sugars 54.3 g
Protein 28 g56.8%
Vitamin A 92.5% Vitamin C 217.9%
Calcium 32.6% Iron 23.5%
*Based on a 2000 Calorie diet