Penne With Eggplant (Aubergine)

• servings: 8 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

1 (16 ounce) package ziti pasta or 1 (16 ounce) package rice penne

1 tablespoon olive oil

3 cups cubed eggplants

1 cup finely chopped onion

3 garlic cloves, minced

1 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 (26 ounce) jar fat free pasta sauce

1/3 cup finely chopped fresh basil

1 1/2 cups shredded parmesan cheese or 1 1/2 cups Italian cheese blend, divided

Directions

Cook pasta according to package directions, omitting salt and fat. Drain well.

Meanwhile heat oil in a large skillet over medium-high heat until hot.

Add eggplant and onion; sauté 8 minutes or until onion is browned.

Stir in garlic; sauté 3 minutes.

Add salt, pepper, and pasta sauce; bring to a simmer.

Reduce heat, and cook 5 minutes.

Remove from heat; stir in basil.

Toss eggplant mixture with pasta.

Sprinkle with 1 cup cheese; toss gently.

Top evenly with remaining 1/2 cup cheese.

Nutrition

• Calories: 316.2
• Total Fat: 8.3
• Saturated Fat: 3.7
• Cholesterol: 16.5
• Sodium: 580.6
• Total Carbohydrate: 49.9
• Dietary Fiber: 7.7
• Total Sugars: 1.8
• Protein: 12.1