Recipe By :
Serving Size : 8
1 Tablespoon Salt
1 pound radiatore or spiral pasta, uncooked
2 Tablespoons Water — or vegetable broth for sauteing
1 clove Garlic — minced
1 large Onion — chopped
1 large Green bell pepper — chopped
1 medium Eggplant — cut into 1-inch pieces
1 pound Plum tomatoes — chopped
Salt and freshly ground black pepper — to taste
Parmesan soy cheese (opt)
Bring 4 quarts water to boil. Add salt and pasta, stirring to prevent sticking. Cook until al dente, about 8 minutes.
Meanwhile, in large skillet, heat water or broth over medium heat. Add garlic, onion, and bell pepper and cook, stirring often, until soft, about 5 minutes. (Add extra water if necessary.) Add eggplant and tomatoes and cook, stirring often, until vegetables are tender and tomatoes release their juices. Season with salt and pepper.
Before draining pasta, scoop out half cup pasta water and reserve.
Drain pasta and transfer to serving bowl. Add vegetables to pasta. Add reserved pasta water to skillet and cook over high heat, stirring, until reduced slightly. Add to pasta and vegetables. Sprinkle with parmesan soy cheese (optional) and serve.
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Per serving: 246 Calories (kcal); 1g Total Fat; (4% calories from fat); 9g Protein; 51g Carbohydrate; 0mg Cholesterol; 811mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates