FETTUCCINE WITH EGGPLANT AND TOMATO SAUCE

Fettuccine With Eggplant And Tomato Sauce image

Provided by Marian Burros

Categories dinner, lunch, pastas, main course

Time 45m

Yield 2 servings

Number Of Ingredients 10

Ingredients

1 pound eggplant
Olive oil pan spray
1 large clove garlic
1 4-ounce onion or 3 ounces chopped onion (1 cup)
1 28-ounce can chopped or crushed tomatoes, no salt added
1 1/2 tablespoons tomato paste, no salt added
1 teaspoon capers
Fresh basil
8 ounces no-egg fettuccine
Freshly ground black pepper

Steps:

Bring water to boil in covered pot for fettuccine; turn on broiler; cover broiler pan with aluminum foil.
Wash eggplant and trim off ends. Slice eggplant into rounds 1/4-inch thick; arrange on a foil-covered pan and spray lightly with olive oil. Broil 2 to 3 inches from heat source for about 10 minutes. Don't let the slices burn.
Mince garlic; chop the whole onion.
Heat a nonstick pan and spray lightly with olive oil. Saute garlic and onion until onion begins to soften.
Add tomatoes, tomato paste and capers. Cook over high heat for 10 minutes or so.
Turn eggplant and spray the other side; continue to broil another 6 or 7 minutes.
Cook pasta according to package directions.
Wash, dry and chop basil to make 1 tablespoon. Stir into the tomatoes; season with freshly ground black pepper.
Remove eggplant from broiler and roughly cut it into large chunks; do not peel. Stir into the sauce. To serve, drain pasta and top with sauce.

Nutrition Facts : @context http, Calories 665, UnsaturatedFat 4 grams, Carbohydrate 136 grams, Fat 6 grams, Fiber 20 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 875 milligrams, Sugar 32 grams