Brown Rice Penne with Eggplant

Brown rice pasta has a firm texture that partners well with hearty toppings. It's also good in baked pasta dishes. Top with freshly ground black pepper for even more spicy heat.

Yield: 8 servings (serving size: 1 1/4 cups pasta)

Ingredients

• 1  (16-ounce) package brown rice penne (or ziti)
• 1  tablespoon  olive oil
• 3  cups  cubed eggplant (about 1 small)
• 1  cup  finely chopped onion (about 1 medium)
• 3  garlic cloves, minced
• 1  teaspoon  salt
• 1/4  teaspoon  crushed red pepper
• 1  (26-ounce) jar fat-free pasta sauce (such as Muir Glen Organic)
• 1/3  cup  finely chopped fresh basil
• 1 1/2  cups  (6 ounces) preshredded Italian-blend or Parmesan cheese, divided

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain well.

Heat oil in a large skillet over medium-high heat until hot. Add eggplant and onion; sauté 8 minutes or until onion is browned. Stir in garlic; sauté 3 minutes. Add salt, pepper, and pasta sauce; bring to a simmer. Reduce heat, and cook 5 minutes. Remove from heat; stir in basil.

Toss eggplant mixture with pasta. Sprinkle with 1 cup cheese; toss gently. Top evenly with remaining 1/2 cup cheese. Serve immediately.

Nutritional Information

Calories:

353 (18% from fat)

Fat:

7.1g (sat 3.1g,mono 2.7g,poly 0.4g)

Protein:

11.5g

Carbohydrate:

56.3g

Fiber:

5g

Cholesterol:

17mg

Iron:

4.2mg

Sodium:

430mg

Calcium:

202mg