Fettuccini with Bell Peppers and Eggplant

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Fettuccini with Bell Peppers and Eggplant

 

nonstick cooking spray

1 medium onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 small eggplant (approx. 1 pound), unpeeled and cubed

2 cloves garlic, minced

1/2 cup reduced-sodium vegetable broth

1/4 cup parsley, finely chopped

32 ounces cooked fettuccini

4 tablespoons grated fat-free Parmesan cheese

 

Spray a large skillet with nonstick cooking spray and heat over medium heat

until hot. Add onion, bell peppers, eggplant and garlic and cook for 5 minutes.

Add broth and heat to boiling. Reduce heat, cover and simmer for 5 minutes or

until eggplant is tender and liquid is absorbed. Season with salt and pepper.

Add parsley and toss. Add pasta and toss all ingredients together. Serves 4.