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Name: Cheesy Eggplant Pasta Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 Garlic minced; 1/4 c Fresh basil leaves; chopped; 1/2 c Fatfree cottage cheese; 6 Mushrooms; ?sliced; 1 Japanese eggplant cut into;; 1/4 Red pepper in 1/2 inch or; 1/2 ts Red pepper flakes; (to,; 1 Cm cubes; 2 tb Nutritional yeast;; 2 tb Dry sherry

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INGREDIENTS

2 Garlic ; minced
1/4 c Fresh basil leaves; chopped
1/2 c Fatfree cottage cheese
6 Mushrooms; ?sliced
1 Japanese eggplant cut into;
1/4 Red pepper in 1/2 inch or
1/2 ts Red pepper flakes; (to,
1 Cm cubes
2 tb Nutritional yeast;
2 tb Dry sherry

Servings

INSTRUCTIONS

Soak the eggplant cubes in water for 5 minutes, drain and rinse off. Heat up the sherry and add eggplant and mushrooms, cover, and cook on low til done (took about 10 minutes, and there was quite a bit of liquid from the mushrooms). Add garlic a few minutes into this (whenever its chopped up :-) When eggplant is almost done, add red pepper cubes and cook a few more minutes. Then, add the red pepper flakes, cottage cheese (I blended first in a mini food processor so it was smooth), basil, salt to taste. Mix and cook several more minutes. Add nut. yeast. I ate this on fresh linguine. The interesting effect that happened was that the sauce developed "threads" as if it had grated, melted real cheese (if you know what I mean). This happened before I added the nut. yeast (I added the nut. yeast to make it cheesier to take advantage of its texture). Any idea what combined to make this happen? Could it be the cottage cheese (brand was Hood, and it was my first time adding that to a stovetop sauce) or the sherry (usually I saute?just in water or stock)? Try this if you want to feel like youre eating pasta sauce w/cheese! I dont like that texture much myself, unfortunately.... but it was very realistic, complete to sticking to the fork as I ate! If you try it let me know how it comes out. I still have the same ingredients on hand so I may try some more experiments with this combination, esp. since I do like cheesy lasagna.... Per serving: 36 Calories (kcal); trace Total Fat; (8% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Cheesy Eggplant Pasta Sauce

2 Garlic minced
1/4 c Fresh basil leaves; chopped
1/2 c Fatfree cottage cheese
6 Mushrooms; ?sliced
1 Japanese eggplant cut into;
1/4 Red pepper in 1/2 inch or
1/2 ts Red pepper flakes; (to,
1 Cm cubes
2 tb Nutritional yeast;
2 tb Dry sherry

Soak the eggplant cubes in water for 5 minutes, drain and rinse off.  Heat up the sherry and add eggplant and mushrooms, cover, and cook on  low til done (took about 10 minutes, and there was quite a bit of  liquid from the mushrooms). Add garlic a few minutes into this  (whenever its chopped up :-) When eggplant is almost done, add red  pepper cubes and cook a few more minutes. Then, add the red pepper  flakes, cottage cheese (I blended first in a mini food processor so  it was smooth), basil, salt to taste. Mix and cook several more  minutes. Add nut. yeast. I ate this on fresh linguine.    The interesting effect that happened was that the sauce developed  "threads" as if it had grated, melted real cheese (if you know what I  mean). This happened before I added the nut. yeast (I added the nut.  yeast to make it cheesier to take advantage of its texture).    Any idea what combined to make this happen? Could it be the cottage  cheese (brand was Hood, and it was my first time adding that to a  stovetop sauce) or the sherry (usually I saute?just in water or  stock)? Try this if you want to feel like youre eating pasta sauce  w/cheese! I dont like that texture much myself, unfortunately....  but it was very realistic, complete to sticking to the fork as I ate!  If you try it let me know how it comes out. I still have the same  ingredients on hand so I may try some more experiments with this  combination, esp. since I do like cheesy lasagna....    Per serving: 36 Calories (kcal); trace Total Fat; (8% calories from  fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0  Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (75g)
Recipe Makes: 2 servings

Calories: 69
Calories from Fat: 5 (7%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0g
Cholesterol 2.3mg		1 %
Sodium 231.4mg		8 %
Potassium 77.4mg		2 %
Total Carbohydrate 4.5g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 4.4g
Protein 7.3g		10 %
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.

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Calories per serving: 69

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