Ziti With Eggplant - 45g Carbs, 4g Fiber, 5g Sugars
If you don’t have fresh basil, add 2 teaspoons of dried basil with
the tomato paste.
From "ADA Cookbooks"
Number of Servings: 4
Serving Size: 1 cup
8 oz uncooked ziti or mostaccioli pasta **Note
1/2 lb Japanese or other small eggplant
1 Tbsp olive oil
2 minced garlic cloves
3/4 cup low-fat, low-sodium beef broth
2 Tbsp tomato paste
1/4 tsp crushed red pepper flakes
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese
1. Cook the pasta according to the package directions, omitting salt.
While the pasta is cooking, cut the eggplant into bite-size pieces.
2. Heat the oil in a large nonstick skillet. Sauté the eggplant with
the garlic over medium-low heat until lightly browned. Add the broth,
tomato paste, and pepper flakes. Simmer, uncovered, about 5 minutes.
3. Drain the pasta; divide it among four shallow bowls. Spoon the
eggplant mixture over the pasta; sprinkle with basil and cheese.
Nutrition Information per Serving:
278Calories, 56 Calories from Fat, 6g Total Fat, 2g Saturated Fat,
4mg Cholesterol, 220mg Sodium, 45g Total Carbs, 4g Dietary Fiber,
5g Sugars, 10g Protein
Exchanges Per Serving: 3 Starch, 1/2 Fat monounsaturated
**Note: The recipe does not say if the nutrition information is for
whole wheat or processed pasta. Whole wheat is a better choice! Gloria