Spaghetti with eggplant sauce

[Roadwaffle]

I discovered eggplant a couple of months ago...and I loved it! It is my new favorite veggie. This recipe is kinda high in carbs and sodium so I don't know how it will fit into most diets, I use low-carb Spaghetti and limit how much salt I season it with.

Ingredients:
1 tablespoon olive oil
1 small onion, chopped
1 large garlic clove, minced
1/2 green bell pepper, cubed
1 pound eggplant, peeled, cubed
2 pounds tomatoes, cubed
1/2 cup dry red wine
2 tablespoons fresh basil, (or 1 teaspoon dry)
2 tablespoons fresh oregano, (or 1 teaspoon dry)
salt and pepper to taste
12 ounces spaghetti, cooked

Instructions:
In a large saucepan, heat olive oil over medium heat. Add onion and garlic; cook until onion is soft. Stir in bell pepper, eggplant, tomatoes, wine, basil, and oregano. Season with salt and pepper, if desired. Reduce heat, cover and simmer 30 minutes. Serve sauce over noodles.

Quantity:
Makes 6 servings

Nutrition Facts:
Amount Per Serving: Calories 266 - Calories from Fat 33
Percent Total Calories From: Fat 12%, Protein 13%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 203mg, Total Carbohydrate 50g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 113 units, Vitamin C 8 units, Calcium 0 units, Iron 3 units

[emartin10]

I just started eating eggplant too, absolutely love it. I'll have to try this recipe for sure. Might need some protein though, maybe a chicken breast right on top.

[Roadwaffle]

I like to dice up a couple of grilled chicken ar turkey breasts and mix with the sauce. If you're like me, I love grilled veggies, this makes an excellent lunch:

Ingredients:
3 tablespoons snipped fresh herbs (basil, oregano, and/or parsley)
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
3 Japanese eggplants, sliced lengthwise 1/4 inch thick (about 12 ounces)*
2 medium red sweet peppers, seeded and cut into 1-inch-wide strips
2 medium sweet onions (such as Visalia or Wall Wall), sliced 1/2 inch thick

Instructions:

In a small bowl combine the herbs, vinegar, oil, and garlic, plus salt and freshly ground black pepper to taste. Grill vegetables on the rack of an uncovered grill directly over medium heat for 8 to 12 minutes or until vegetables are crisp-tender, turning once and brushing occasionally with some of the oil mixture.

Transfer vegetables to serving dish; toss with remaining oil mixture. Makes 4 to 6 servings.

*Note: If desired, substitute 1 small regular eggplant for the Japanese eggplants. Slice the eggplant and grill as above. Before serving, cut the eggplant slices into quarters.

Nutrition Facts:
Amount Per Serving: Calories 116
Fat 1 g, Cholesterol 0 mg,
Sodium 39mg