Pasta with eggplant and caper tomato sauce (sonoma diet)

By BClover

75 mins to make
yields 8 servings

cal 285, 10 g protein, 9.5 g fat, 45 g carb, 10g fiber, 2mg cholesterol, 440mg sodium 14 weighted glycemic index

Ingredients

• 1 med eggplant (1 #) peeled and cut in 1 in cubes
• 1/4 c extra virgin olive oil
• 1 large onion, chopped
• 6 cloves garlic, minced
• 3 # plum tomatoes, cored and chopped or 4 (14.5 oz) cans diced tomatoes, undrained
• 1/2 c capers, rinsed and drained
• 1/2 c pitted kalamata olives, coarsely chopped
• 2 Tbsp fresh basil, chopped or 2 tsp dried
• 1 Tbsp fresh oregano, chopped or 1 tsp dried
• 1 Tbsp fresh thyme, chopped or 1 tsp dried
• 12 oz dried multi grain pasta
• 1/4 cup (2 oz) finely shredded parmesan

Details

Cooking time 75mins

Preparation

Step 1

preheat oven to 375 Degrees
place eggplant cubes on a 12x10x1 baking pan. drizzle eggplant with 2 tbsp olive oil and toss to coat. Bake for 18-20 minutes or until eggplant is tender but still holding its shape

meanwhile, in a large saucepan heat the remaining oil over medium heat. add onions, cook for 5 minutes, stirring occasionally. Add eggplant and garlic, cook about 10 minutes more or until eggplant is very soft and starting to break apart stirring occasionally.

add tomatoes, capers, and olives to eggplant mixture. ( if using dried herb, add them now, if not wait) bring to a boil reduce heat cover and simmer for 10 minutes stirring occasionally. Uncover ( use a masher to break up the big pieces if desired to not have big chunks) and simmer for 15 to 20 minutes or until desired consistency stirring occasionally. Add fresh herbs. season with salt and pepper to taste ( i didn't add any)

Meanwhile, cook pasta according to directions, then drain well
serve sauce over pasta and and sprinkle with cheese.