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

  1. Bring water to boil in covered pot for fettuccine; turn on broiler; cover broiler pan with aluminum foil.
  2. 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.
  3. Mince garlic; chop the whole onion.
  4. Heat a nonstick pan and spray lightly with olive oil. Saute garlic and onion until onion begins to soften.
  5. Add tomatoes, tomato paste and capers. Cook over high heat for 10 minutes or so.
  6. Turn eggplant and spray the other side; continue to broil another 6 or 7 minutes.
  7. Cook pasta according to package directions.
  8. Wash, dry and chop basil to make 1 tablespoon. Stir into the tomatoes; season with freshly ground black pepper.
  9. 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