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Eggplant and Pasta in Tomato-Wine Sauce

 

24

Yield

4

servings

Prep

15

min

Cook

20

min

Ready

35

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

2 cups pasta shells
*
cup water
¼ cup vinegar
1 large eggplant
peeled and cubed
*
1 small red onion
chopped
½ cup mushrooms
chopped
*
1 each green bell peppers
chopped
½ cup chives
chopped
*
2 tablespoons garlic
minced
1 medium tomatoes
chopped
10 ounces tomato sauce
3 tablespoons oregano
*
½ teaspoon salt
(or less)
1 x black pepper
ground
*
¼ cup red wine
*

Directions

Cook pasta shells.

While cooking pasta heat a large skillet with the water and vinegar.

When getting hot add the cubed eggplant, onion, chives, garlic, green peppers, and mushrooms.

Sauté until soft When done add to the pasta along with the tomato sauce, oregano, salt, pepper and red wine.

Stir and heat gently (on low).

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 258g (9.1 oz)
Amount per Serving
Calories 744% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 314mg 13%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 5g
Vitamin A 13% Vitamin C 72%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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