Cheesy Eggplant Pasta Sauce
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Ingredients
| 2 | tablespoons |
sherry
dry |
|
| 1 | each |
japanese eggplants
cut into small cubes |
* |
| 6 | each |
mushrooms
up to 8, sliced |
|
| 2 | cloves |
garlic
minced |
|
| ¼ | large |
sweet red bell peppers
in 1/2 inch or 1 cm cubes |
|
| ½ | teaspoon |
red pepper flakes
to taste |
* |
| ½ | cup |
cottage cheese
fatfree |
* |
| ¼ | cup |
basil
chopped |
* |
| 2 | tablespoons |
nutritional yeast flakes
opt. |
* |
Directions
Soak the eggplant cubes in water for 5 minutes, drain and rinse off.
Heat up the sherry and add eggplant and mushrooms, cover, and cook on low til done (took about 10 minutes, and there was quite a bit of liquid from the mushrooms).
Add garlic a few minutes into this (whenever it's chopped up :-) When eggplant is almost done, add red pepper cubes and cook a few more minutes.
Then, add the red pepper flakes, cottage cheese (I blended first in a mini food processor so it was smooth), basil, salt to taste.
Mix and cook several more minutes.
Add nut. yeast. I ate this on fresh linguine.
Nutrition Facts
Serving Size 98g (3.5 oz)Amount per Serving
Calories 467% of calories from fat
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 309mg
13%
Total Carbohydrate
3g
3%
Dietary Fiber 1g
6%
Sugars g
Protein
8g
Vitamin A 15%
•
Vitamin C 51%
Calcium 3%
•
Iron 5%
* based on a 2,000 calorie diet
How is this calculated?
