Eggplant and Ditalini Pasta
2-1/2 cups peeled, cubed eggplant
Place eggplant in a colander; sprinkle with salt. Let stand 1 hour. Rinse; pat dry with paper towels.
1/4 teaspoon salt
olive oil -flavored vegetable cooking spray
1 teaspoon olive oil
1/3 cup chopped onion
2 teaspoon minced garlic
1-14.5 can ounce whole tomatoes, undrained and chopped
1/4 cup water
6 ounces ditalini pasta, uncooked
1/4 cup grated romano cheese
1 tablespoon chopped fresh parsley
Coat a large nonstick skillet with cooking spray, add olive oil Place over medium heat until hot. Add eggplant; cook 6 minutes, stirring frequently. Add onion; cook 3 minutes. Add garlic, and cook, stirring constantly, 1 minute. Stir in tomato and water . Reduce heat; cook, uncovered, 20 minutes. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a serving bowl. Add eggplant mixture, and toss gently. Sprinkle with cheese and parsley.
Yield: 5 servings.
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