Ingredients:
Sauce
1 Tbsp olive oil
¼ cup dry white wine
3 garlic cloves, minced
1 red onion, chopped
1 cup diced eggplant, unpeeled
1 cup sliced mushrooms
1 28-oz can plum tomatoes, coarsely chopped, drained
2 tsp minced thyme
Fresh ground pepper to taste
6 cups cooked rigatoni pasta
Garnish
2 Tbsp grated Parmesan cheese
Instructions:
1. Heat over medium the oil and wine in a heavy skillet.
2. Add onion and garlic to the oil and wine and sauté for 5 minutes.
3. Add eggplant and sauté for another 5 minutes.
4. Add mushroom, sauté until they being to turn brown (about 5 minutes.
)
5. Add plum tomatoes and then bring to a boil.
6. Once boiling, lower the hear and let everything sit together for 10 minutes.
7. Add the thyme and fresh ground pepper.
8. Lastly, toss together the rigatoni and the sauce and top with Parmesan cheese.
Nutritional Information:
Exchanges
½ Monounsaturated Fat
2 Starch
2 Vegetable
Calories 232
Calories from Fat 35
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 1 mg
Sodium 178 mg
Carbohydrate 41 g
Dietary Fiber 4 g
Sugars 6 g
Protein 8 g
