Eggplant-Noodle Gratin

Photo: Jan Smith

A touch of balsamic vinegar gives this gratin a slight sweetness reminiscent of caponata. Serve with pork chops or pork tenderloin.

Yield: 6 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 29%
  • Fat: 7.2g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1g
  • Protein: 8.5g
  • Carbohydrate: 32.3g
  • Fiber: 3.8g
  • Cholesterol: 37mg
  • Iron: 2mg
  • Sodium: 401mg
  • Calcium: 119mg

Ingredients

  • 1 tablespoon olive oil
  • 4 cups coarsely chopped peeled eggplant
  • 1 cup chopped yellow onion
  • 1 cup chopped red bell pepper
  • 2 cups chopped tomato
  • 3 garlic cloves, minced
  • 3 cups hot cooked medium egg noodles (about 2 2/3 cups uncooked pasta)
  • 1/4 cup chopped fresh basil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon chopped fresh oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2/3 cup (about 2 1/2 ounces) shredded provolone cheese

Preparation

  1. Preheat oven to 350°.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, onion, and bell pepper; sauté 5 minutes or until eggplant is tender. Add tomato and garlic; sauté 1 minute. Remove from heat; stir in noodles and next 5 ingredients (through black pepper). Spoon into an 11 x 7-inch baking dish coated with cooking spray; sprinkle evenly with cheese. Bake at 350° for 25 minutes or until thoroughly heated and cheese melts.
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