Contributed By: DCC
DCC
Eggplant and zucchini give this dish great flavor and texture.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Italian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree
Ingredients
1 Medium onion, halved and thinly
Sliced
2 cloves Garlic, minced
2 tbsp Vegetable oil
1 Small eggplant (1lb), peeled, cut
Into 1/4-inch cubes
2 Medium zucchini, halved
Lengthwise, cut into 1/4-inch
Slices
2 cans (16oz each) tomatoes,
Undrained, cut into bite-size
Pieces
1/4 cup Worcestershire sauce
1 1/2 tsp Italian seasoning
1/4 tsp Pepper
8 oz Uncooked linguine
1/2 cup Grated Parmesan cheese
Additional Parmesan cheese,
Optional
Preparation
In large skillet, cook and stir onion and garlic in oil until onion is tender. Stir in eggplant, zucchini, tomatoes with juice, Worcestershire sauce, Italian seasoning and pepper, Simmer, covered, 20 minutes, stirring occasionally. Meanwhile cook linguine according to package directions; drain. In large bowl, toss linguine with vegetable mixture and 1/2 cup Parmesan cheese. Let stand 5 minutes before serving. Serve with additional Parmesan cheese, if desired.
Cook's Notes
Nutrition Information
Calories: 430
;
Total Fat: 11g
;
Saturated Fat: 3g
;
Polyunsaturated Fat: 5g
;
Carbohydrates: 68g
;
Protein: 16g
;
Calcium: 120mg
;
Sodium: 728mg
;
Fiber: 8g