Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Roast eggplant cubes and then combine with tomatoes, olives,  garlic and herbs for a chunky and savory sauce to toss with pasta. 

Recipe by Cooking Light June 1999

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Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

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

Nutrition Facts

347 calories; calories from fat 21%; fat 8.1g; saturated fat 2.1g; mono fat 3.9g; poly fat 1.3g; protein 12.5g; carbohydrates 58.3g; fiber 5.9g; cholesterol 5mg; iron 4.5mg; sodium 358mg; calcium 154mg.
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