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Eggplant With Penne

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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables Vegetarian Vegtime1 4 Servings

INGREDIENTS

2 Eggplant
Cut into 3/4-inch cubes
Salt
1/4 c Hoisin sauce
1/4 c Water
1/4 c Fresh lemon juice
12 oz Dry penne pasta
2 t Sesame oil
2 T Vegetable oil
4 Cloves garlic, minced
Freshly ground black pepper

INSTRUCTIONS

SERVINGS DAIRY-FREE  "I enjoy this dish because by the time the pasta
is cooked, the  eggplant and sauce are ready to be added," says copy
editor Terry  Christofferson.  Put eggplant cubes into colander and
toss with 2 teaspoons salt and  set aside. Bring a large pot of water
to a boil.  In small bowl, mix hoisin sauce, water and lemon juice and
set aside.  When water boils, add pasta and 2 teaspoons salt, stirring
to prevent  pasta from sticking. Cook, stirring occasionally, until
pasta is al  dente, about 10    minutes.  Meanwhile, in large nonstick
skillet, heat sesame and vegetable oils  over medium heat. Add garlic
and cook, stirring often, until  fragrant, about 30 seconds. Add
eggplant in batches, squeezing our as  much water as possible. Cook,
stirring often, 5 minutes. Add hoisin  mixture and stir well. Cover and
cook, stirring occasionally, until  eggplant is tender, about 10
minutes.  Drain pasta and transfer to large bowl. Add eggplant mixture
and toss  to mix. Season with salt and pepper.  PER SERVING: 289 CAL.;
8G PROT.; 7G TOTAL FAT (1G SAT. FAT); 470  CARB.; 0 CHOL.; 94MG SOD.;
3G FIBER  Recipe by: Vegetarian Times Magazine, February 1999, page 62
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 429
Calories From Fat: 87
Total Fat: 9.9g
Cholesterol: <1mg
Sodium: 332.2mg
Potassium: 49.6mg
Carbohydrates: 71.5g
Fiber: 3.6g
Sugar: 4.8g
Protein: 11.4g


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