vf - pasta - fusilli colbuco with eggplant tomato wine sauce

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Fusilli Colbuco with Aubergine (Eggplant) and Wine Sauce

 

Recipe By :Vegan Feasts by Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Rose Elliot

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion -- chopped

2 tablespoons olive oil -- (2-3)

1 pound eggplant (about 2 whole) -- 1/8-inch dice

1 clove garlic -- minced

1 green bell pepper -- cored, chopped

1 1/2 cups skinned and chopped tomatoes

4 tablespoons red or white wine

salt and black pepper

basil leaves (optional) -- a few

12 ounces fusilli Colbuco pasta

 

Heat 2 tablespoons oil in a medium sized saucepan. Add onion and cook for 5

minutes, without browning. Add eggplant, garlic, bell pepper, tomatoes and wine

and cook gently for 25 minutes, until the vegetables have softened. Season to

taste.

 

Meanwhile, bring a pot of water to boil for the pasta. Check packaging for

cooking times. Add pasta, stir, leave it to boil, uncovered for 7 to 10 minutes

or as directed, until the pasta is just tender.

 

Drain the pasta and return it to the still warm pan with some salt. Either stir

the sauce into the pasta, or toss the pasta with a tablespoon of oil; serve on a

warm platter and top with the sauce. Garnish with basil leaves, if using.

 

Description:

" Fusilli Colbuco: crinkly spaghetti "

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Per Serving (excluding unknown items): 444 Calories; 9g Fat (17.6% calories from

fat); 13g Protein; 77g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 26mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 2 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : Long, spiral shaped pasta is particularly attractive in this dish but

any other long pasta shape, including spaghetti, would be a good alternative.

 

Nutr. Assoc. : 0 0 3234 0 0 20183 26955 0 87 1405

 

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