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Smoky mozzarella, eggplant dish makes dinner in minutes | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Wednesday, September 7, 2005

TASTE
 Smoky mozzarella, eggplant dish makes dinner in minutes

 •  Fire it up with fruits and vegetables

By Elaine Magee
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Q. Do you have a recipe for a vegetarian pasta dish (lacto vegetarian)? I love pasta but am cutting down on meat and was hoping you had a light pasta dish you wouldn't mind sharing.

A. Have I got a pasta recipe for you! I love this recipe (which I put together after tasting something similar in a restaurant) because it is so simple to make and yet tastes so good.

We use a couple tablespoons of olive oil to saute the diced eggplant.

Eggplant is one of those foods that will soak up tons of oil if you let it.

Since we are controlling the amount of oil we are adding, we are keeping the amount to about 1 1/2 teaspoons per serving. When the eggplant is lightly brown, we make a sauce by adding in the diced tomatoes, garlic, merlot wine (or similar) and seasonings and cooking the mixture down for about 5 minutes. Green onions and diced smoked mozzarella are tossed in and it's ready to serve! I tested this sauce with a new penne pasta by Barilla that has a higher amount of fiber and omega-3 fatty acids added.

Start boiling your pasta and while it's boiling, you've got just enough time to make your eggplant sauce.

EGGPLANT PENNE PASTA WITH SMOKED MOZZARELLA

  • 2 tablespoons olive oil
  • 4 cups Japanese eggplant, top cut off and coarsely diced
  • 2 to 3 teaspoons minced garlic
  • 3 cups diced vine-ripened Roma tomatoes (drained canned diced tomatoes can be used if fresh tomatoes aren't available)
  • 1/4 cup merlot wine (or similar red wine)
  • 1 1/2 teaspoons dried basil (or 1 tablespoon finely chopped fresh)
  • 1 teaspoon parsley flakes (or 2 teaspoons finely chopped fresh)
  • Pepper to taste
  • Salt to taste (optional)
  • 3 green onions, white and some green parts, chopped
  • 1 cup cubed smoked mozzarella cheese
  • About 4 cups cooked, drained, pasta (such as Barilla Plus penne pasta)
  • 1/4 cup shredded Parmesan (optional)

    Add olive oil to large nonstick skillet and heat over medium-high heat. Add eggplant and saute until eggplant is lightly browned (about 4 minutes).

    Stir in garlic, tomatoes, wine, basil, parsley, pepper and salt (if desired), cover skillet, reduce heat to low and let the mixture cook down for about 5 minutes.

    Turn off heat and stir in green onions and mozzarella. Let mixture sit a couple of minutes (to blend flavors). Spoon eggplant sauce over the cooked pasta and serve with shredded Parmesan if desired.

    MAKES 4 SERVINGS

  • Per serving: 376 calories, 13 g protein, 50 g carbohydrate, 13 g fat, 4 g saturated fat, 6 g monounsaturated fat, 2.5 g polyunsaturated fat, 19 mg cholesterol, 5 g fiber (more if using the higher fiber pasta), 102 mg sodium (not including salt to taste). Percent calories from fat: 32 percent. Omega-3 fatty acids 1.2 g, Weight Watchers points 8, Omega-6 fatty acids 1.2 g

    Elaine Magee, a registered dietitian, is the author of 25 books including her most recent, "Fry Light, Fry Right" and "Tell Me What To Eat If I Have Headaches and Migraines." Find out more and submit recipes at www.recipedoctor.com. Personal responses can't be provided. This column is distributed by Knight Ridder News Service.
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