Pasta - Eggplant and Penne in Red Pepper Sauce

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Eggplant and Penne in Red Pepper Sauce

 

Recipe By :Estrogen, The Natural Way - Nina Shandler

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 eggplant -- sliced

8 ounces penne pasta

3 garlic cloves -- quartered

1 cup fresh basil

1 12 oz jar roasted red peppers -- drained

16 ounces extra-firm tofu

2 tablespoons balsamic vinegar

salt

 

Preheat the broiler.

 

Place the sliced eggplant under the broiler. Broil for 5 minutes. Turn over.

Broil for 5 more minutes, until browned. Remove from the broiler. When cool

enough to touch, cut into 1/4-inch strips.

 

Bring 3 quarts of water to a boil. Add the penne and cookk for 10 minutes (or

accordiing to package instructions).

 

While the pasta cooks, prepare the sauce: Place the garlic in a food processor

with the S blade inserted. Mince. Add the basil. Mince. Add the drained red

peppers. Puree. Pour into a large pasta bowl. Add the tofu. Mash with a

potato masher or fork. Add the eggplant and drained pasta. Toss. Add the

vinegar and toss. Salt to taste and serve.

 

Description:

" A delicious one-dish meal that's a summertime favorite. "

 

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Per serving: 371 Calories (kcal); 7g Total Fat; (17% calories from fat); 21g

Protein; 58g Carbohydrate; 0mg Cholesterol; 17mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit;

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0