ZITI WITH EGGPLANT

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ZITI WITH EGGPLANT

Yield: About 1 Quart (4 Servings)

Source: The New Family Cookbook for People with Diabetes

INGREDIENTS

- 8 ounces uncooked ziti or mostaccioli pasta

- 1/2 pound Japanese or other small eggplant, un-peeled

- 1 tablespoon olive oil

- 2 cloves garlic, minced

- 3/4 cup reduced-sodium beef broth

- 2 tablespoons tomato paste

- 1/4 teaspoon crushed red pepper flakes

- 1/4 cup packed chopped fresh basil, or 2 tsp dried basil

- 1/4 cup (1 ounce) grated Romano cheese

DIRECTIONS

Cook the pasta according to the package directions,

omitting salt. While the pasta is cooking, cut the

eggplant into bite-size pieces.

Heat the oil in a large nonstick skillet. Saute the

eggplant with the garlic over medium-low heat until

lightly browned. Add the broth, tomato paste, and

pepper flakes; simmer, uncovered, about 5 minutes.

Drain the pasta; divide it among 4 shallow bowls.

Spoon the eggplant mixture over the pasta; sprinkle

with basil and cheese.

Nutritional Information Per Serving (About 1 cup):

Calories: 278, Fat: 6g, Cholesterol: 4mg, Sodium: 220mg,

Carbohydrate: 45g, Dietary Fiber: 4g, Sugars: 5g, Protein: 10g

Diabetic Exchanges: 3 Starch, 1/2 Fat

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