- 8 ounces dry uncooked whole wheat spiral pasta
- 2 red bell peppers, seeded, cut into short strips
- 1 medium onion, thinly sliced
- 1 tablespoon olive oil
- 2 large baby or Japanese eggplants, chopped
- 2 garlic cloves, minced (about 2 teaspoons)
- 2 (14 1/2-ounce) cans diced tomatoes or about 3 1/2 cups chopped fresh
- 1 tablespoon dried oregano
- Salt and pepper to taste
- 1/4 cup toasted pine nuts
- 1/4 cup chopped fresh Italian parsley
- 1 ounce crumbled ricotta or crumbled firm seasoned baked tofu
- Cook pasta in plenty of water until tender but firm. Drain; keep warm.
- Meanwhile, in a large nonstick skillet combine bell peppers, onion and olive oil. Cover; cook over medium-high heat for five minutes. Stir in eggplants. Cover; continue cooking for 5 minutes. Add garlic. Cover; continue cooking for 5 minutes. Add tomatoes and oregano. Season to taste with salt and pepper. Mix well. Cover; bring to a boil. Remove cover, lower heat; simmer for 5 minutes, stirring occasionally, until eggplant is cooked.
- Transfer mixture to a large bowl. Toss with cooked pasta and pine nuts. Garnish with parsley and ricotta. Makes 4 servings.
Per serving: 317 calories; 12 g protein; 57 g carbohydrates; 7 g fat; 1.5 g saturated fat; 3.5 mg cholesterol; 10 g fiber; 389 mg sodium
Sicilian Spirals go well with sourdough bread and a fresh spinach salad. Chocolate frozen yogurt (or a nondairy alternative) completes the meal.