Ziti with Eggplant


prep 0:20       total 0:20


3 to 4 servings



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


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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