PASTA AND EGGPLANT

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2          tablespoons olive oil
1          eggplant, peeled and chopped
4          cloves crushed garlic
28        ounces canned tomatoes
1/4       teaspoon hot chili peppers
1/2       teaspoon salt
1/2       teaspoon black pepper
2          tablespoon fresh chopped parsley
1          tablespoon grated Parmesan cheese

Cook the pasta by boiling in salted water until tender. Meanwhile, heat one tablespoon of the oil in a large non-stick skillet and sauté the onion and garlic for 3-5 minutes. Add half of the eggplant and cook for 8-10 minutes until tender. Remove and keep warm. Heat the rest of the olive oil and cook the remainder of the eggplant. Add the tomatoes, chili peppers and seasoning. Return the eggplant to the pan and warm the whole mixture. Drain the pasta and serve with the sauce on top. Garnish with fresh parsley. Serve the Parmesan cheese separately.

Notes: Excellent source of Vitamin C, A, B6, B1, B2, Folacin, Niacin and Iron.
Good source of Calcium and Zinc.

Serves 4
Prep Time: 0:30
Total Calories 434
Protein 17g
Carbohydrate 79g
Fat 7g
Cholesterol 84mg
Dietary Fiber 5g
%Calories from Fat 14%

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