Serve with leaf lettuce salad and Italian bread.
- Portion size 4 servings
Ingredients
Method
In large nonstick skillet, heat oil over medium-high heat; cook eggplant, stirring often, for 5 minutes or until lightly browned. Stir in zucchini, onion, garlic and hot pepper flakes; cook for 5 minutes or until zucchini begins to soften.
Stir in stock, olives, raisins and salt ; bring to boil. Reduce heat to medium; cook, stirring often, for 3 to 4 minutes or until eggplant is tender.
Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain and return to pot. Stir in eggplant sauce, tomatoes, Parmesan cheese and half of the basil. Serve topped with remaining basil.
Nutritional facts <b>Per serving:</b> about
- Sodium 874 mg
- Protein 16 g
- Calories 473.0
- Total fat 9 g
- Cholesterol 5 mg
- Saturated fat 2 g
- Total carbohydrate 84 g
%RDI
- Iron 21.0
- Folate 69.0
- Calcium 13.0
- Vitamin A 8.0
- Vitamin C 30.0
