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Ingredientes
- Extra virgin olive oil cooking spray
- 12 ounce eggplant unpeeled, cut into 1/2 inch cubes
- 6 x cloves garlic peeled and thinly sliced
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp fennel seeds
- 1/4 tsp crushed red pepper flakes
- 1 tsp Italian herb seasoning or possibly 1/4 tsp. each dry basil, dry marjoram, dry oregano, and dry thyme
- 2 med onions thinly sliced
- 14 1/2 ounce canned pear-shaped tomatoes
- 15 ounce cannellini beans liquid removed and rinsed
- 8 ounce dry medium-size pasta shells or possibly other medium pasta
- 1/2 c. minced Italian parsley Salt and pepper Grated Parmesan cheese (optional)
Direcciones
- Coat a shallow baking pan with cooking spray. Spread eggplant in pan; sprinkle with garlic, then coat with cooking spray. Bake in a 425 oven till golden (about 20 min).
- Meanwhile, heat oil in a wide frying pan over medium heat. Add in fennel seeds, red pepper flakes, herb seasoning, and onions; cook, stirring often, till onions are soft but not browned (6 to 8 min). Cut up tomatoes; then add in tomatoes and their liquid to onion mix. Stir in baked eggplant. Reduce heat, cover, and simmer for 15 min. Stir in beans, cover, and continue to simmer till beans are heated through and flavors are blended (about 3 more min). While eggplant mix is simmering, in a 5- to 6-qt pan, cook pasta in about 3 qts boiling water till just tender to bite (10 to 12 min); or possibly cook according to package directions. Drain pasta well and divide among 4 to 6 wide, shallow individual bowls.
- Stir parsley into eggplant mix; season to taste with salt and pepper.
- Spoon equally over pasta. Offer cheese to add in to taste, if you like.
- Makes 4 to 6 servings.
- NOTES : I used crushed tomatoes instead of diced-the result was a more
- "sauce-like" sauce instead of a totally chunky sauce. As usual, Iomitted the parsley. This freezes beautifully.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 6 servings | |
| Calories 131 | |
| Calories from Fat 47 | 36% |
| Total Fat 5.3g | 7% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 218mg | 9% |
| Potassium 337mg | 10% |
| Total Carbs 16.93g | 5% |
| Dietary Fiber 6.0g | 20% |
| Sugars 3.82g | 3% |
| Protein 4.84g | 8% |
