Contributed By: adampatrick
Internet
"'This is one very attractive and tasty dish,' Carol Dodds of Aurora, Ontario says of her zesty veggie-packed entree. 'It's been a favorite for years, especially with my daughter who is a vegetarian.'"
|
|
Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Mediterranean & Mid-Eastern
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree
Ingredients
2 cups Diced peeled eggplant
2 cups Sliced zucchini
1/2 teaspoon Salt
1 1/3 cups Uncooked spiral pasta
1 cup Sliced onion
1 tablespoon Olive oil
1 (14.5 ounce) can Diced tomatoes, undrained
2 tablespoons Tomato paste
1 teaspoon Dried oregano
1/2 teaspoon Garlic powder
1/2 teaspoon Dried basil
1 Dash Dash pepper
1 cup Shredded part-skim mozzarella cheese
Preparation
Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally.
Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.
Cook's Notes
Nutrition Information
Calories: 283
;
Total Fat: 10g
;
Saturated Fat: 4.2g
;
Polyunsaturated Fat: 0.8g
;
Carbohydrates: 35g
;
Protein: 14g
;
Vitamin A: 863 IU
;
Vitamin C: 28mg
;
Calcium: 242mg
;
Sodium: 695mg
;
Iron: 2.4mg
;
Fiber: 5g