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Pasta with Eggplant Sauce

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Recipe By Chef Chris Koch

This recipe is a nice vegetable based pasta. It’s great for vegetarians, and if you drop the cheese it also works for vegans.

Per Serving (excluding unknown items): 412 Calories; 17g Fat (35.0% calories from fat); 14g Protein; 59g Carbohydrate; 11g Dietary Fiber; 4mg Cholesterol; 1131mg Sodium. Exchanges: 5-½ Grain(Starch); ½ Lean Meat; 1-½ Vegetable; 3 Fat.

Serves 4


  • 2 tablespoons extra virgin olive oil
  • 4 cups eggplant, cut into ½” cubes
  • ¼ cup onion, diced
  • 16 ounces diced tomatoes
  • 1-½ tablespoons tomato paste
  • 4-½ tablespoons water
  • ½ teaspoon dried oregano
  • 3/8 cup kalamata olive, diced
  • 8 ounces whole wheat pasta
  • 3 tablespoons parmesan cheese


    1. Heat a skillet over medium heat. Add olive oil and coat bottom of skillet.
    2. Add the eggplant and onions, season with salt and pepper. Cook, stirring occasionally for about 10 minutes.
    3. Add the tomatoes, paste, water, oregano and olives. Stir to combine. Reduce heat to low and cook covered, stirring occasionally for 20 minutes.
    4. Cook pasta, drain, portion and divide eggplant mix on top. Garnish with parmesan.
Photo by Flicker user Rooey202 / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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