Cheesy Eggplant Pasta Sauce
Yield
2 servingsPrep
20 minCook
30 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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. |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
sherry
dry |
|
| 1 | each |
japanese eggplants
cut into small cubes |
* |
| 6 | each |
mushrooms
up to 8, sliced |
|
| 2 | cloves |
garlic
minced |
|
| 0.3 | large |
sweet red bell peppers
in 1/2 inch or 1 cm cubes |
|
| 2.5 | ml |
red pepper flakes
to taste |
|
| 118 | ml |
cottage cheese
fatfree |
*
|
| 59 | ml |
basil
chopped |
*
|
| 3E+1 | ml |
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.
