| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains, Dairy |
Vegetarian |
Pasta, Vegetarian |
6 |
Servings |
INGREDIENTS
|
|
Olive oil cooking spray |
| 12 |
oz |
Eggplant, unpeeled cut into |
|
|
1/2-inch cubes |
| 6 |
|
Cloves garlic, peeled and |
|
|
thinly sliced |
| 2 |
T |
Olive oil |
| 1/2 |
t |
Fennel seeds |
| 1/4 |
t |
Crushed red pepper flakes |
| 1 |
t |
Italian herb seasoning or |
|
|
1/4 teaspoon each dry |
|
|
basil dry marjoram dry |
|
|
oregano and dry thyme |
| 2 |
|
Onions, thinly sliced |
| 14 1/2 |
oz |
Canned pear-shaped tomatoes |
| 15 |
oz |
Cannellini beans, drained |
|
|
and rinsed |
| 8 |
oz |
Dry medium-size pasta shells |
|
|
or other medium pasta |
| 1/2 |
c |
Chopped Italian parsley |
|
|
Salt and pepper |
|
|
Grated Parmesan cheese |
|
|
optional |
| 6 |
|
g fat, 7 points |
INSTRUCTIONS
Coat a shallow baking pan with cooking spray. Spread eggplant in pan;
sprinkle with garlic, then coat with cooking spray. Bake in a 425 oven
until golden brown (about 20 minutes). Meanwhile, heat oil in a wide
frying pan over medium heat. Add fennel seeds, red pepper flakes, herb
seasoning, and onions; cook, stirring often, until onions are soft but
not browned (6 to 8 minutes). Cut up tomatoes; then add tomatoes and
their liquid to onion mixture. Stir in baked eggplant. Reduce heat,
cover, and simmer for 15 minutes. Stir in beans, cover, and continue
to simmer until beans are heated through and flavors are blended
(about 3 more minutes). While eggplant mixture is simmering, in a 5-
to 6-quart pan, cook pasta in about 3 quarts boiling water until just
tender to bite (10 to 12 minutes); or cook according to package
directions. Drain pasta well and divide among 4 to 6 wide, shallow
individual bowls. Stir parsley into eggplant mixture; season to taste
with salt and pepper. Spoon equally over pasta. Offer cheese to add to
taste, if desired. Makes 4 to 6 servings. NOTES : I used crushed
tomatoes instead of diced--the result was a more "sauce-like" sauce
instead of a totally chunky sauce. As usual, I omitted the parsley.
This freezes beautifully. 14.8 g fiber, 469.8 cals, Recipe by: Sunset
Posted to EAT-LF Digest by Diana Slade <dianaslade@mindspring.com> on
Jul 21, 1999, converted by MM_Buster v2.0l.
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