Time
prep 0:20
total 0:20
Ingredients
| 8 oz. | uncooked ziti or | | mostaccioli pasta | | 1/2 lb. | japanese eggplant or | | other sm. eggplant, unpeeled | | 1 tsp. | olive oil | | 2 cloves | garlic, minced | | 3/4 cup | reduced sodium beef broth | | 2 tsp. | tomato paste | | 1/4 tsp. | crushed red pepper flakes | | 1/4 cup | packed chopped fresh basil or | | 2 tsp. | dried basil | | 1/4 cup | grated Romano cheese |
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Instructions
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!
Author's Comments
This recipe is from the American Diabetes Association.
Calories 278 per serving
Protein 10 g
Carbohydrates 45 g
FAt 6 g
Saturated Fat 2 g
Cholesterol 4 mg
sodium 220 mg
fiber 4 g
Call 888-342-2383 to order The New Family Cookbook for People with Diabetes
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