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| Penne With Eggplant and Tomatoes |
| 1 package (12 ounces) penne pasta 1/4 cup low-sodium chicken broth 3 cloves garlic, minced 1/2 cup chopped onion 3 cups diced eggplant 1 can (28 ounces) whole, peeled tomatoes, drained and broken up 1 tablespoon chopped fresh basil or 1 teaspoon dried 1 tablespoon chopped fresh oregano or 1 teaspoon dried |
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| Cook the pasta according to package directions. Drain
and set aside. Pour the broth into a skillet along with the onions and garlic. Cook four to five minutes, stirring occasionally. Add the eggplant and cook until it begins to soften. Add the tomatoes, basil and oregano. Bring to boil, reduce heat and cook about 15 minutes. Add pasta. Toss to coat. Serves four. |
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| Nutritional Analysis: calories 387; calories from fat 19; total fat 2.2 g;
saturated 0 g; cholesterol 0 mg; sodium 376 mg; total carbohydrates 78 g; fiber
7 g; sugars 12 g; protein 13 g. |