Ratatouille Pasta Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 3

Ingredients:
2 cups diced peeled eggplant
2 cups sliced zucchini
1/2 teaspoon salt
1 1/3 cup uncooked spiral pasta
1 cup sliced onion
1 tablespoon olive oil
1 can (14-1/2 ounce size) diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1 dash pepper
1 cup shredded part skim mozzarella cheese

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Directions:

Place eggplant and zucchini in a colander over a plate; sprinkle with sale and toss. Let stand for 30 minutes; rinse and drain well.

Cook pasta according to package directions.

Meanwhile, in a large nonstick skillet, sauté 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 oven proof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 inches from the heat until cheese is melted.

Per Serving: 344 calories, 12 grams of fat, (5 grams of Saturated fat), 22 milligrams cholesterol, 835 milligrams of sodium, 45 grams of carbohydrate, 7 grams of fiber, 17 grams of protein.

Diabetic Exchanges: 3 vegetable, 2 starch, 1 lean meat, 1 fat.

This recipe from CDKitchen for Ratatouille Pasta serves/makes 3