Ornish/Pasta with Roasted Eggplant and Tomato Sauce

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Pasta With Roasted Eggplant and Tomato Sauce

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<RcpE name= " Pasta With Roasted Eggplant and Tomato Sauce " author= " Eat More,

Weigh Less by Dean Ornish " >

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* Exported from MasterCook *

 

Pasta With Roasted Eggplant and Tomato Sauce

 

Recipe By :Eat More, Weigh Less by Dean Ornish

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 medium eggplant

1/2 pound penne -- rigatoni, or pasta s

1 1/2 cups tomato sauce

4 garlic cloves -- finely minced

2 tablespoons capers -- rinsed and coarsely

pinch of hot red pepper flakes

2 teaspoons dried oregano -- or 4 tablespoons cho

salt

freshly ground black pepper

 

Preheat the oven to 450 degrees.

 

Prick the eggplant in a few places with a knife. Place on a baking sheet and

roast for about 40 minutes, turning occasionally for even cooking, until the

eggplant is tender but not falling apart. When the eggplant is cool enough to

handle, peel it and dice the pulp. Place the pulp in a colander to drain away

any bitter juices. Discard the skin.

 

Bring a large pot of salted water to a boil. Drop in the pasta and stir.

 

Warm the tomato sauce in a large sauté pan over moderate heat. Add the eggplant

and the rest of the ingredients and warm through. Season to taste. Adjust salt,

pepper, and hot red pepper. If the tomatoes are tart, add a pinch of sugar to

compensate. When the pasta is al dente, drain and toss with the sauce. Serve at

once.

 

NOTE: Two roasted and peeled red or green peppers, cut and diced, can be added

to the dish.

 

Serving size = 2 1/3 cups

129 calories 0.8 gram fat 0 milligrams cholesterol 630 milligrams sodium

without added salt

 

Source:

" Joyce Goldstein "

Copyright:

" 1993 by Dean Ornish "

 

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

 

Per serving: 129 Calories (kcal); 1g Total Fat; (5% calories from fat); 5g

Protein; 30g Carbohydrate; 0mg Cholesterol; 1197mg Sodium

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

Other Carbohydrates

 

NOTES : Most eggplant pastas have a tendency to be rather oily because eggplant

is so porous that it absorbs every drop of oil that

touches it. To cook the eggplant without oil you could peel and boil it, but

then it would taste like old socks. By baking the

eggplant, you eliminate the problem: The eggplant steams in its skin and remains

very moist and flavorful. Just add tomato sauce,

garlic, capers, and the herb of your choice for a very satisfying dish.

 

Formatted using MC Tagit by KES 8/3/00.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 2 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " eggplant " unit= " medium " qty= " 1 " ></IngR>

<IngR name= " penne " unit= " pound " qty= " 1/2 " >

<IPrp>

rigatoni, or pasta shells

</IPrp>

</IngR>

<IngR name= " tomato sauce " unit= " cups " qty= " 1 1/2 " ></IngR>

<IngR name= " garlic cloves " qty= " 4 " >

<IPrp>

finely minced

</IPrp>

</IngR>

<IngR name= " capers " unit= " tablespoons " qty= " 2 " >

<IPrp>

rinsed and coarsely chopped

</IPrp>

</IngR>

<IngR name= " of hot red pepper flakes " unit= " pinch " ></IngR>

<IngR name= " dried oregano " unit= " teaspoons " qty= " 2 " >

<IPrp>

or 4 tablespoons chopped fresh basil

</IPrp>

</IngR>

<IngR name= " salt " ></IngR>

<IngR name= " freshly ground black pepper " ></IngR>

<DirS>

<DirT>

Preheat the oven to 450 degrees.

</DirT>

<DirT>

Prick the eggplant in a few places with a knife. Place on a baking sheet and

roast for about 40 minutes, turning occasionally for

even cooking, until the eggplant is tender but not falling apart. When the

eggplant is cool enough to handle, peel it and dice the

pulp. Place the pulp in a colander to drain away any bitter juices. Discard the

skin.

</DirT>

<DirT>

Bring a large pot of salted water to a boil. Drop in the pasta and stir.

</DirT>

<DirT>

Warm the tomato sauce in a large sauté pan over moderate heat. Add the eggplant

and the rest of the ingredients and warm through.

Season to taste. Adjust salt, pepper, and hot red pepper. If the tomatoes are

tart, add a pinch of sugar to compensate. When the

pasta is al dente, drain and toss with the sauce. Serve at once.

</DirT>

<DirT>

NOTE: Two roasted and peeled red or green peppers, cut and diced, can be added

to the dish.

</DirT>

<DirT>

Serving size = 2 1/3 cups 129 calories 0.8 gram fat 0 milligrams cholesterol 630

milligrams sodium without added salt

</DirT>

</DirS>

<Srce>

Joyce Goldstein

</Srce>

<CpyR>

1993 by Dean Ornish

</CpyR>

<Note>

Most eggplant pastas have a tendency to be rather oily because eggplant is so

porous that it absorbs every drop of oil that touches

it. To cook the eggplant without oil you could peel and boil it, but then it

would taste like old socks. By baking the eggplant, you

eliminate the problem: The eggplant steams in its skin and remains very moist

and flavorful. Just add tomato sauce, garlic, capers,

and the herb of your choice for a very satisfying dish.

& #013; & #010; & #013; & #010;Formatted using MC Tagit by KES 8/3/00.

</Note>

</RcpE></mx2>