Mediterranean Casserole Recipe

ingredients

8 ounces penne pasta, uncooked
olive oil-flavored non-stick cooking spray
1/2 cup crumbled feta cheese, divided
1 tablespoon olive oil
4 cups peeled cubed eggplant
1 cup chopped purple onion
14 1/2 ounces whole tomatoes, undrained and chopped
1/4 cup chopped ripe olives
1/4 teaspoon salt
1/4 teaspoon black pepper

directions

Cook pasta according to package directions, omitting salt and fat; drain. Place cooked pasta in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Sprinkle with 1/4 cup feta cheese; set aside.

Place oil in a large nonstick skillet. Heat over medium-high heat until hot. Add eggplant and onion; saute 5 minutes or until tender.

Stir in tomato and remaining 3 ingredients. Cover, reduce heat, and simmer 5 minutes, stirring occasionally. Pour eggplant mixture over pasta; sprinkle with remaining 1/4 cup cheese.

Bake at 350 degrees F for 15 minutes or until thoroughly heated and cheese melts.

nutrition data

336 calories, 7 grams fat, 56 grams carbohydrates, 12 grams protein per serving.

reviews & comments

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