Ingredients
- 1 pound eggplant
- Olive oil pan spray
- 1 large clove garlic
- 1 4-ounce onion or 3 ounces chopped onion (1 cup)
- 1 28-ounce can chopped or crushed tomatoes, no salt added
- 1 ½ tablespoons tomato paste, no salt added
- 1 teaspoon capers
- Fresh basil
- 8 ounces no-egg fettuccine
- Freshly ground black pepper
- Nutritional Information
Nutritional analysis per serving (2 servings)
655 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 131 grams carbohydrates; 19 grams dietary fiber; 31 grams sugars; 26 grams protein; 95 milligrams cholesterol; 893 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Bring water to boil in covered pot for fettuccine; turn on broiler; cover broiler pan with aluminum foil.
- Wash eggplant and trim off ends. Slice eggplant into rounds 1/4-inch thick; arrange on a foil-covered pan and spray lightly with olive oil. Broil 2 to 3 inches from heat source for about 10 minutes. Don’t let the slices burn.
- Mince garlic; chop the whole onion.
- Heat a nonstick pan and spray lightly with olive oil. Saute garlic and onion until onion begins to soften.
- Add tomatoes, tomato paste and capers. Cook over high heat for 10 minutes or so.
- Turn eggplant and spray the other side; continue to broil another 6 or 7 minutes.
- Cook pasta according to package directions.
- Wash, dry and chop basil to make 1 tablespoon. Stir into the tomatoes; season with freshly ground black pepper.
- Remove eggplant from broiler and roughly cut it into large chunks; do not peel. Stir into the sauce. To serve, drain pasta and top with sauce.
45 minutes
Dining and Cooking