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Sunday, May 18 2014

ingredients

3 tablespoons olive oil
1 large onion, sliced
1 eggplant (1-1/4 pounds), cut into 1/2-inch dice
2 cloves garlic, chopped
1 can (28 ounces) crushed tomatoes
1 teaspoon fresh rosemary, chopped, OR 1/2 teaspoon dried
1 teaspoon dried oregano
1 1/2 teaspoons salt
1/4 teaspoon red-pepper flakes
1/4 cup dry red wine
1 pound dried penne
3/4 cup shredded smoked mozzarella

directions

Heat oil in large skillet over medium-high heat. Add onion, eggplant and garlic. Saute 5 minutes, stirring frequently, or until softened.

Add tomatoes, rosemary, oregano, salt, pepper flakes and wine. Bring to a simmer; simmer, uncovered, 15 minutes, stirring occasionally.

While sauce is simmering, cook pasta following package directions. Drain.

Toss pasta with eggplant mixture. Top with smoked mozzarella and let melt slightly. Serve immediately. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 427, Fat, total (g) 12, chol. (mg) 10, sat. fat (g) 3, carb. (g) 67, fiber (g) 8, pro. (g) 15, sodium (mg) 866, Percent Daily Values are based on a 2,000 calorie diet

Posted by: Send a Meal AT 09:42 am | Permalink | 0 Comments | Email

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