Bow ties with eggplant sauce

Yield: 6 servings

Measure Ingredient
12 \N Ounce(s) Bow Tie Pasta,
\N \N Uncooked
¼ \N Cup(s)
2 mediums Garlic clove, minced
¼ \N Cup(s)
¼ \N Teaspoon(s) Cayenne pepper
3 \N Cup(s) Eggplant, chopped
3 \N Cup(s) Tomato canned low
\N \N Sodium
½ \N Teaspoon(s) Basil
½ \N Teaspoon(s) Oregano
\N \N Vegetable Stock
\N \N Onion, chopped

Cook pasta al dente. Heat garlic, onion, and pepper in broth. Simmer 5 minutes. Add eggplant and simmer until soft. Add tomatoes, and spices. Simmer 20 minutes. Toss with pasta.

Nutritional Analysis

Calories ( 245 cal), Protein ( 8.7 g ) Calories from Protein: 14 % Carbohydrate: 81 % Fat: 5 %

Posted by tkreider@... (Tom Kreider) to the Fatfree Digest [Volume 14 Issue 30] Jan. 30, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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