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PASTA WITH EGGPLANT SAUCE 1 Tbsp. + 1 tsp. olive oil 3/4 c. chopped onion 1/4 c. diced celery 2 c. canned crushed tomatoes (with juice) 1 c. diced eggplant 1 Tbsp. lemon juice (mixed with 3 Tbsp. water) 2 Tbsp. parsley, chopped 3/4 tsp. dried basil 1/4 tsp. crushed red pepper flakes 1/4 tsp. dried thyme 1/4 tsp. oregano 3 oz. rotelle (spiral pasta) In large saucepan, over medium-low heat, heat oil; saute onion and celery about 5 minutes. Add remaining ingredi- ents, except pasta; simmer, stirring occasionally, 20 to 30 minutes until thickened. While sauce cooks, in a large pot of boiling water, cook pasta al dente; drain in a colander. Serve 1/4 sauce over 1/4 pasta to make 4 servings, 163 calories each serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |