| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Digest, Jan., Fatfree | 6 | Servings | |
INGREDIENTS
| 12 | Ounce(s) Bow Tie Pasta, | |
| Uncooked | ||
| 1/4 | Cup(s) | |
| 2 | md | Garlic clove, minced |
| 1/4 | Cup(s) | |
| 1/4 | Teaspoon(s) Cayenne pepper | |
| 3 | Cup(s) Eggplant, chopped | |
| 3 | Cup(s) Tomato canned low | |
| Sodium | ||
| 1/2 | Teaspoon(s) Basil | |
| 1/2 | Teaspoon(s) Oregano | |
| Vegetable Stock | ||
| Onion, chopped |
INSTRUCTIONS
Cook pasta al dente. Heat garlic, onion, and pepper in broth. Simmer 5 minutes. Add eggplant and simmer until soft. Add tomatoes, and spices. Simmer 20 minutes. Toss with pasta. Nutritional Analysis Calories ( 245 cal), Protein ( 8.7 g ) Calories from Protein: 14 % Carbohydrate: 81 % Fat: 5 % Posted by tkreider@census.gov (Tom Kreider) to the Fatfree Digest [Volume 14 Issue 30] Jan. 30, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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