*  Exported from  MasterCook Mac  *
 
                Pasta with Roasted Eggplant and Tomato Sauce
 
 Recipe By     : Eat More, Weigh Less
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Entree                           Pasta
                 Stovetop
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      lg            eggplant
    1      lb            penne or rigatoni
    2      c             tomato sauce
    6      cloves        garlic -- minced
    3      tbsps         capers -- rinsed and chopped
           pinch         red pepper flakes
    3      tsps          dried oregano or basil
                         salt and pepper
 
 Preheat oven to 450¡F. Prick eggplant, place on baking sheet and roast about 45
minutes, turning occasionally, until eggplant is tender but not falling apart.
When cool enough to handle, peel and dice pulp. Place in colander to drain any
bitter juices; discard skin. Cook pasta. Warm tomato sauce in large saute pan.
Add eggplant and remaining ingredients and warm through. Season to taste; toss
pasta with sauce to serve.
 
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 Per serving: 67 Calories; 0g Fat (5% calories from fat); 3g Protein; 16g
Carbohydrate; 0mg Cholesterol; 803mg Sodium
 
 NOTES : May add two diced roasted red or green peppers.

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