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Yield: 6 servings
1 lb Dried radiatore or spiral pasta 2 Tbs Olive oil 1 clove Garlic, minced 1 large Onion, chopped 1 large Green bell pepper, chopped 1 small Eggplant, cut into 1-inch pieces 1 lb Plum tomatoes, chopped Salt and freshly ground black pepper, to taste Parmesan soy cheese (opt) Bring 4 quarts water to boil. Add salt and pasta, stirring to prevent sticking. Cook until al dente, about 8 minutes. Meanwhile, in large skillet, heat oil over medium heat. Add garlic, onion, and bell pepper and cook, stirring often, until soft, about 5 minutes. Add eggplant and tomatoes and cook, stirring often, until vegetables are tender and tomatoes release their juices. Season with salt and pepper. Before draining pasta, scoop out half cup pasta water and reserve.
Drain pasta and transfer to serving bowl. Add vegetables to pasta. Add
reserved pasta water to skillet and cook over high heat, stirring, until
reduced slightly. Add to pasta and vegetables. Serve with parmesan soy
cheese.
Per 2 cups: 291 cal, 8 grm. pro., 6 grm fat.
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