Try this Garlic-Braised Eggplant And White Beans recipe, or contribute your own.
Suggest a better descriptionCoat a shallow baking pan with cooking spray. Spread eggplant in pan; sprinkle with garlic, then coat with cooking spray. Bake in a 425 oven until golden brown (about 20 minutes). Meanwhile, heat oil in a wide frying pan over medium heat. Add fennel seeds, red pepper flakes, herb seasoning, and onions; cook, stirring often, until onions are soft but not browned (6 to 8 minutes). Cut up tomatoes; then add tomatoes and their liquid to onion mixture. Stir in baked eggplant. Reduce heat, cover, and simmer for 15 minutes. Stir in beans, cover, and continue to simmer until beans are heated through and flavors are blended (about 3 more minutes). While eggplant mixture is simmering, in a 5- to 6-quart pan, cook pasta in about 3 quarts boiling water until just tender to bite (10 to 12 minutes); or cook according to package directions. Drain pasta well and divide among 4 to 6 wide, shallow individual bowls. Stir parsley into eggplant mixture; season to taste with salt and pepper. Spoon equally over pasta. Offer cheese to add to taste, if desired. Makes 4 to 6 servings. NOTES : I used crushed tomatoes instead of diced--the result was a more "sauce-like" sauce instead of a totally chunky sauce. As usual, I omitted the parsley. This freezes beautifully. 14.8 g fiber, 469.8 cals, 6.3 g fat (7 points) Recipe by: Sunset Posted to EAT-LF Digest by Diana Slade
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 6 servings | ||
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Calories: 15 | ||
Calories from Fat: 15 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 26mg | 1 % | |
Potassium 4.4mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 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. |
Calories per serving: 15
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