6 oz. multigrain penne (tube-shaped pasta)
1 tablespoon extra-virgin olive oil
1 cup chopped onion
1 (8-oz.) eggplant, peeled, chopped (3 cups)
4 large garlic cloves, minced
1 (28-oz.) can stewed tomatoes
1/4 cup sliced pitted Kalamata olives
2 tablespoons capers
1/4 teaspoon crushed red pepper
1/3 cup grated Parmesan or Romano cheese
1/2 cup chopped fresh basil
1. Cook pasta according to package directions; drain.
2. Meanwhile, heat oil in large saucepan over medium heat until hot. Cook onion 3 minutes, stirring occasionally. Add eggplant; cook 5 minutes or until beginning to soften, stirring occasionally. Stir in garlic; cook and stir 30 seconds or until fragrant.
3. Add tomatoes, olives, capers and crushed red pepper; increase heat to high. Bring to a boil. Reduce heat to medium-low; simmer 15 minutes or until vegetables are tender and sauce thickens slightly, stirring occasionally and crushing tomatoes slightly.
4. Add pasta; toss. Serve sprinkled with cheese and basil.
4 (1 3/4-cup) servings
PER SERVING: 350 calories, 9 g total fat (2.5 g saturated fat), 13 g protein, 59 g carbohydrate, 5 mg cholesterol, 1605 mg sodium, 8.5 g fiber