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Cheesy Eggplant Pasta Sauce

 

62

Yield

2

servings

Prep

20

min

Cook

30

min

Ready

50

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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.

 

* not incl. in nutrient facts

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Comments

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?

 

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