- Serves: Serves 4; about 1 1/4 cups pasta plus 1 cup sauce per serving
1 tablespoon salt-free all-purpose seasoning blend
1 tablespoon olive oil
1 medium onion, chopped
1 medium eggplant, peeled and diced into 1/2-inch pieces (about 3 cups)
4 medium garlic cloves, minced
14.5-ounce can no-salt-added stewed tomatoes, undrained
1/2 cup salsa (medium hot preferred)
1/2 cup water or low-sodium vegetable broth
2 tablespoons capers, rinsed and drained
1/4 cup thinly sliced or chopped fresh basil, heavy stems removed
In a stockpot, prepare the pasta using the package directions, omitting the salt and oil and adding the seasoning blend. Drain in a colander. Set aside.
Pour the oil into the pot and swirl to coat the bottom. Reduce the heat to medium. Cook the onion for 3 minutes, stirring occasionally.
Add the eggplant and garlic. Cook for 5 minutes, stirring occasionally.
Stir in the undrained tomatoes, salsa, water, and capers. Reduce the heat and simmer, covered, for 25 minutes, or until the vegetables are tender.
To serve, run the pasta, still in the colander, under hot water for 20 to 25 seconds to reheat. Drain well, shaking off excess water. Transfer the pasta to plates. Spoon the sauce over the pasta. Sprinkle with the basil.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 4.5 g
- Saturated Fat
- .5 g
- Trans Fat
- Polyunsaturated Fat
- 1 g
- Monounsaturated Fat
- 2.5 g
- 0 mg
- 256 mg
- 72 g
- 16 g
- 13 g
- 13 g
3 1/2 starch, 4 vegetable
This recipe is reprinted with permission from American Heart Association One-Dish Meals, Copyright © 2005 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.