Pasta with Roasted Eggplant and Tomato Sauce

* Exported from MasterCook Mac *

Pasta with Roasted Eggplant and Tomato Sauce

Recipe By : Eat More, Weigh Less
Serving Size : 4 Preparation Time :0:00
Categories : Entree Pasta
Stovetop

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg eggplant
1 lb penne or rigatoni
2 c tomato sauce
6 cloves garlic -- minced
3 tbsps capers -- rinsed and chopped
pinch red pepper flakes
3 tsps dried oregano or basil
salt and pepper

Preheat oven to 450¡F. Prick eggplant, place on baking sheet and roast
about 45 minutes, turning occasionally, until eggplant is tender but not
falling apart. When cool enough to handle, peel and dice pulp. Place in
colander to drain any bitter juices; discard skin. Cook pasta. Warm tomato
sauce in large saute pan. Add eggplant and remaining ingredients and warm
through. Season to taste; toss pasta with sauce to serve.

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Per serving: 67 Calories; 0g Fat (5% calories from fat); 3g Protein; 16g
Carbohydrate; 0mg Cholesterol; 803mg Sodium

NOTES : May add two diced roasted red or green peppers.