eggplant and pepper penne -x-

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xc: elf, veg

 

 

* Exported from MasterCook *

 

Eggplant And Pepper Penne

 

Recipe By : anon

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1-pound eggplant

16 ounces penne pasta

2 tablespoons olive oil

1 large onion -- chopped

1 red pepper -- diced

1 green pepper -- diced

4 garlic cloves -- minced

3 medium tomatoes or more -- chopped

Salt and pepper -- to taste

1/2 cup grated Parmesan cheese

2 tablespoons fresh mixed herbs -- chopped

 

Cut the eggplant in half and cut the halves into thin slices. Place slices in a

colander in the sink. Salt slices and toss. Weight down with a plate and a can

and let eggplant drain for about 30 minutes. Using a paper towel wipe salt and

excess water from slices.

 

Cook pasta and keep warm until the sauce is finished. While pasta is cooking, in

a large saute pan heat olive oil over medium heat. Saute onion, peppers and

garlic for about 2 minutes. Add eggplant and cook for about 5 minutes, stirring

frequently. Add salt and pepper to taste. Cover and cook, stirring occasionally,

for about 15 minutes. Toss with herbs and cooked penne. Serve with grated

cheese.

 

Source:

" www.cookingcouple.com "

 

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Per serving: 585 Calories (kcal); 10g Total Fat; (16% calories from fat); 21g

Protein; 100g Carbohydrate; 8mg Cholesterol; 200mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Each: 585 cals, 16% cff, 10g fat, 9g fiber.

Nutr. Assoc. : 0 0 0 0 0 0 0 1514 0 0 4164

 

 

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