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Whole Wheat Pasta with Eggplant & Tomato SauceWhole Wheat Pasta with Eggplant & Tomato Sauce

Jami Nolen

August 1, 2010



  • 3 cups (1-inch) cubed peeled eggplant (about 12 ounces)
  • Cooking spray
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 3 cups chopped tomato (about 1 1/2 pounds)
  • 1/4 cup sliced black olives
  • 2 tablespoons tomato paste
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup chopped fresh basil
  • 1 teaspoon dried oregano
  • 4 cups hot cooked whole wheat pasta (penne, rotelli or shape of your choice.)
  • 1/4 cup (1 ounce) finely shredded fresh Parmesan cheese



  1. Preheat oven to 425.
  2. To prepare sauce, place eggplant in a single layer on a baking sheet coated with cooking spray; bake at 425 for 15 minutes, stirring once. Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 3 minutes or until golden, stirring occasionally. Add tomato and next 5 ingredients (tomato through pepper); bring to a simmer. Reduce heat to low; cook 3 minutes or until slightly thick. Add eggplant, basil, and oregano; cook 3 minutes or until thoroughly heated.
  3. Toss the sauce with the pasta, and sprinkle with cheese.


Nutrition Information

Calories: 347 (21% from fat)
Fat: 8.1 g (sat 2.1 g, mono 3.9 g, poly 1.3 g)
Protein: 12.5 g
Carbohydrate: 58.3 g
Fiber: 5.9 g
Cholesterol: 5 mg
Iron: 4.5 mg
Sodium: 358 mg
Calcium: 154 mg



Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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