This one is an oldie but goodie. I may have posted it ages back. Photo obtained from the WW site. Made this on Sunday night with fresh eggplant and onions from my dad’s garden 🙂 Dan’s was served over pasta, mine over quinoa. Had leftovers for my lunches.
This homemade pasta sauce is so good that you’ll want to make extras. Freeze it in 1 cup servings for quick defrosting.
1 medium raw eggplant, baby-variety, sliced into 1/3- to 1/2-inch-thick rounds
1 medium sweet red pepper(s), cut into 8 strips
1 spray(s) olive oil cooking spray
3/4 tsp table salt, divided
1 clove(s) garlic clove(s), minced (medium)
2 large tomato(es), coarsely chopped
1/4 tsp crushed red pepper flakes
1/8 tsp black pepper
2 Tbsp basil, fresh, minced
2 Tbsp chives, fresh, minced
1/2 cup(s) fat-free chicken broth
8 oz uncooked angel hair pasta, cooked according to package directions, drained
4 oz reduced-fat feta cheese, crumbled
Preheat grill to medium.*
Place eggplant slices and pepper strips in a grill basket (or place vegetables on a sheet of heavy duty aluminum foil with holes poked in it to allow smoke through). Off heat, coat vegetables with cooking spray; season with 1/2 teaspoon of salt. Place on grill and cook until lightly browned and tender, about 2 to 3 minutes per side. Remove from heat and cool to room temperature. Cut vegetables into bite-size pieces; set aside.
Coat a large nonstick skillet with cooking spray; heat over low-medium heat. Add garlic and cook, stirring, for 1 minute. Add tomatoes and cook until slightly pulpy, about 1 minute more. Stir in vegetables, remaining 1/4 teaspoon of salt, red pepper flakes, black pepper, basil, chives and broth; increase heat to medium-high. Cook until broth is slightly reduced and mixture has a sauce consistency, about 2 to 3 minutes. Add pasta and toss to coat. Stir in cheese just before serving.
Yields about 1 1/2 cups per serving.
*You can sub a can of diced fire roasted tomatoes instead of the fresh chopped
*Pan grill the veggies instead of fire grilling them (faster and easier)
*Sub any veggies you want, I love it with eggplant, but also have added mushrooms, onions, zucchini, shrimp, etc. Very versatile recipe.