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Name: Bow Ties with Eggplant Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/4 Teaspoon(s) Cayenne pepper; 3 Cup(s) Tomato canned low; 1/2 Teaspoon(s) Basil; Onion chopped; 1/4 Cup(s); 1/2 Teaspoon(s) Oregano; Sodium; 1/4 Cup(s); Vegetable stock; Uncooked; 12 Ounce(s) Bow Tie Pasta,; 3 Cup(s) Eggplant, chopped; 2 md Garlic minced

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INGREDIENTS

1/4 Teaspoon(s) Cayenne pepper
3 Cup(s) Tomato canned low
1/2 Teaspoon(s) Basil
Onion ; chopped
1/4 Cup(s)
1/2 Teaspoon(s) Oregano
Sodium
1/4 Cup(s)
Vegetable stock
Uncooked
12 Ounce(s) Bow Tie Pasta,
3 Cup(s) Eggplant, chopped
2 md Garlic ; minced

Servings

INSTRUCTIONS

Cook pasta al dente. Heat garlic, onion, and pepper in broth. Simmer 5 minutes. Add eggplant and simmer until soft. Add tomatoes, and spices. Simmer 20 minutes. Toss with pasta. Nutritional Analysis Calories ( 245 cal), Protein ( 8.7 g ) Calories from Protein: 14 % Carbohydrate: 81 % Fat: 5 % Posted by tkreider@census.gov (Tom Kreider) to the Fatfree Digest [Volume 14 Issue 30] Jan. 30, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Bow Ties with Eggplant Sauce

1/4 Teaspoon(s) Cayenne pepper
3 Cup(s) Tomato canned low
1/2 Teaspoon(s) Basil
 Onion chopped
1/4 Cup(s)
1/2 Teaspoon(s) Oregano
 Sodium
1/4 Cup(s)
 Vegetable stock
 Uncooked
12 Ounce(s)  Bow Tie Pasta,
3 Cup(s) Eggplant, chopped
2 md Garlic minced

Cook pasta al dente.  Heat garlic, onion, and pepper in broth. Simmer 5  minutes.  Add eggplant and simmer until soft. Add tomatoes, and spices.  Simmer 20 minutes.  Toss with pasta.    Nutritional Analysis    Calories  ( 245 cal), Protein ( 8.7 g  ) Calories from Protein: 14 %  Carbohydrate: 81 %  Fat:  5 %    Posted by tkreider@census.gov (Tom Kreider) to the Fatfree Digest [Volume       14    Issue 30] Jan. 30, 1995.    Individual recipes copyrighted by originator. FATFREE Recipe collections  copyrighted by Michelle Dick 1995. Formatted by Sue Smith,  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen  Mintzias, km@salata.com.    1.80?    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 6 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.