Bow Ties with Eggplant Sauce
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
bow-tie pasta (farfalle)
uncooked |
|
| ¼ | cup |
vegetable stock
|
|
| 2 | medium |
garlic cloves
minced |
*
|
| ¼ | cup |
onions
chopped |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 3 | cups |
eggplant
chopped |
*
|
| 3 | cups |
tomatoes, canned
low sodium |
|
| ½ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
oregano
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
bow-tie pasta (farfalle)
uncooked |
|
| 59 | ml |
vegetable stock
|
|
| 2 | medium |
garlic cloves
minced |
*
|
| 59 | ml |
onions
chopped |
|
| 1.3 | ml |
cayenne pepper
|
|
| 7.1E+2 | ml |
eggplant
chopped |
*
|
| 7.1E+2 | ml |
tomatoes, canned
low sodium |
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
oregano
|
|
Directions
Cook pasta al dente.
Heat garlic, onion, and pepper in broth.
Simmer 5 minutes.
Add eggplant and simmer until soft. Add tomatoes, and spices.
Simmer 20 minutes.
Toss with pasta.
