RR: Eggplant Pasta

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.

P+:    6
Servings:  6
 

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s