Eggplant Cacciatore

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Eggplant CacciatoreRecipe
BECKY LUIGART-STAYNER
4 servings (serving size: 1 cup pasta, 1 1/2 cups sauce, and 2 tablespoons cheese)

Ingredients

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2 teaspoons olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 teaspoons dried Italian seasoning
1/4 teaspoon dried basil
3 garlic cloves, minced
1 (12-ounce) jar marinara sauce
Cooking spray
4 cups (1-inch) cubed peeled eggplant (about 1 pound)
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
1/2 cup grated Parmesan cheese

Preparation

Heat oil in a medium saucepan over medium-high heat. Add onion and next 5 ingredients (onion through garlic); sauté 3 minutes. Add Garden Brown Sauce and marinara. Reduce heat; simmer 15 minutes, stirring occasionally.

Place a large nonstick skillet coated with cooking spray over medium-high heat. Add the cubed eggplant, and sauté 5 minutes or until eggplant is lightly browned. Add the onion mixture; reduce heat, and simmer mixture 10 minutes. Serve over linguine, and sprinkle with cheese.

Created date

October 1998

Nutritional Information

Calories 480
Caloriesfromfat 29 %
Fat 15.3 g
Satfat 4.7 g
Monofat 6.5 g
Polyfat 3.2 g
Protein 18.2 g
Carbohydrate 68.2 g
Fiber 9.6 g
Cholesterol 14 mg
Iron 6.5 mg
Sodium 961 mg
Calcium 339 mg