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Eggplant Cacciatore

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

Ingredients

  • 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
  • 3 cups Garden Brown Sauce
  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.