*  Exported from  MasterCook Mac  *

               Pasta with Roasted Eggplant and Tomato Sauce

Recipe By     : Eat More, Weigh Less
Serving Size  : 4    Preparation Time :0:00
Categories    : Entree                           Pasta
                Stovetop

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lg            eggplant
   1      lb            penne or rigatoni
   2      c             tomato sauce
   6      cloves        garlic -- minced
   3      tbsps         capers -- rinsed and chopped
          pinch         red pepper flakes
   3      tsps          dried oregano or basil
                        salt and pepper

Preheat oven to 450°F. Prick eggplant, place on baking sheet and roast about 45 minutes, turning occasionally, until eggplant is tender but not falling apart. When cool enough to handle, peel and dice pulp. Place in colander to drain any bitter juices; discard skin. Cook pasta. Warm tomato sauce in large saute pan. Add eggplant and remaining ingredients and warm through. Season to taste; toss pasta with sauce to serve.

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Per serving: 67 Calories; 0g Fat (5% calories from fat); 3g Protein; 16g Carbohydrate; 0mg Cholesterol; 803mg Sodium

NOTES : May add two diced roasted red or green peppers.