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Pasta with Roasted Eggplant-Tomato Sauce

Yield 4 servings (serving size: 1 1/2 cups)
Roast eggplant cubes and then combine with tomatoes, olives,  garlic and herbs for a chunky and savory sauce to toss with pasta. 

Ingredients

  • 3 cups (1-inch) cubed peeled eggplant (about 12 ounces)
  • Cooking spray
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 3 cups chopped tomato (about 1 1/2 pounds)
  • 1/4 cup sliced pitted kalamata olives
  • 2 tablespoons tomato paste
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup chopped fresh basil
  • 1/3 cup chopped fresh oregano
  • 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
  • 1/4 cup (1 ounce) finely shredded fresh Parmesan cheese

Nutrition Information

  • calories 347
  • caloriesfromfat 21 %
  • fat 8.1 g
  • satfat 2.1 g
  • monofat 3.9 g
  • polyfat 1.3 g
  • protein 12.5 g
  • carbohydrate 58.3 g
  • fiber 5.9 g
  • cholesterol 5 mg
  • iron 4.5 mg
  • sodium 358 mg
  • calcium 154 mg

How to Make It

  1. Preheat oven to 425°.

  2. To prepare sauce, place eggplant in a single layer on a baking sheet coated with cooking spray; bake at 425° for 15 minutes, stirring once. Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 3 minutes or until golden, stirring occasionally. Add tomato and next 5 ingredients (tomato through pepper); bring to a simmer. Reduce heat to low; cook 3 minutes or until slightly thick. Add eggplant, basil, and oregano; cook 3 minutes or until thoroughly heated.

  3. Toss the sauce with the pasta, and sprinkle with cheese.