Low Fat Radiatore Pasta with eggplant
May 31, 2007 4:24am CST
This is another delicious recipe for those who love pasta and Italian food in general. 2 tablespoons olive oil 1 large onion finely chopped 3 garlic cloves, minced 1 pound eggplant, cut into 1/2-inch-wide strips 1/4 cup balsamic vinegar 1 tablespoon sugar 2 cups canned crushed tomatoes 2 tablespoons chopped fresh basil, or 1/2 teaspoon dried 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 12 ounces radiatore pasta 1/2 cup part-skim ricotta cheese 1. Start heating a large pot of water to boiling for the pasta. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the onion and garlic and cook, stirring frequently until the onion has softened, about 7 minutes. 2. Stir in the eggplant, vinegar, sugar, and 1/2 cup water, bring to a boil, reduce to a simmer, and cover. Cook until the eggplant is tender, about 7 minutes. Stir in the tomatoes and and cook, uncovered, stirring frequently, until the sauce is flavorful and slightly thickened, about 5 minutes longer. Remove from the heat. Stir in the basil, salt, and pepper. 3. Meanwhile, cook the radiatore int he boiling water until just tender. Drain well. Transfer the radiatore to a large bowl, add the eggplant mixture, and toss to combine. Spoon the pasta mixture into 4 shallow bowls and serve with a dollop of the ricotta. Suggested accompaniment: Thin bread sticks. I hope some Italian food lovers will find this recipe and will enjoy it. It's from the cookbook great Taste - Low Fat - Pasta.