Eggplant Cacciatore

BECKY LUIGART-STAYNER

Yield: 4 servings (serving size: 1 cup pasta, 1 1/2 cups sauce, and 2 tablespoons cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 480
  • Calories from fat: 29%
  • Fat: 15.3g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 3.2g
  • Protein: 18.2g
  • Carbohydrate: 68.2g
  • Fiber: 9.6g
  • Cholesterol: 14mg
  • Iron: 6.5mg
  • Sodium: 961mg
  • Calcium: 339mg

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

Preparation

  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.
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