prep 0:20 total 0:20
3 to 4 servings
Cook pasta according to package directions, omitting salt. While pasta is cooking, cut eggplant into bite sized pieces. Heat oil in large non-stick skillet. Saute eggplant with garlic over medium-low heat until lightly browned. Add broth, tomato paste and pepper flakes. Simmer, uncovered, about 5 minutes. Drain pasta, divide it among 3 or 4 shallow bowls. Spoon eggplant mixture over pasta. Sprinkle with basil and cheese. Enjoy!
This recipe is from the American Diabetes Association.
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