Sauce Norma - Sicilian - 11g Carbohydrate; 4g Dietary Fiber

Sauce Norma - Sicilian
Serving Size : 4 Preparation Time :0:00
Categories : Condiment Veggie
Amount Measure Ingredient -- Preparation Method
1 large eggplant -- sliced
salt
14 ounces tomatoes -- (1 can),
1/2 garlic clove -- peeled and crushed
1 pinch sugar -- or salt
freshly ground black pepper
oil -- for frying
3 tablespoons freshly grated Parmesan cheese
To serve: cooked pasta to serve 4 people

Place sliced eggplant in a colander and sprinkle with salt. Let stand 30 minutes. Put tomatoes in a saucepan and add the garlic, sugar or salt, and black pepper. Bring to a boil, cover and cook 10-15 minutes to reduce. Stir occasionally. Drain and pat dry eggplant slices. Pour 1 inch oil into a skillet and saute eggplant on both sides until golden. Dice eggplant. Stir eggplant and freshly grated Parmesan cheese into tomato sauce. Arrange pasta on 4 plates and top with the sauce. Serve with more Parmesan cheese.
Makes 4 servings.
Per serving: Calories 320; Total Fat 16g (sat fat 3g); Carbs 38g; Fiber 5g; Protein 8g; Chol 4mg; Sodium 330mg.

VARIATION:
1. Add 4 T. chopped fresh basil before serving.
This eggplant and tomato sauce originated in Sicily long before Bellini, but it has come to be named after his opera 'Norma'. Some recipes call for spaghetti, but I think the chunky pieces of eggplant go well with elbow macaroni. Finish the meal with an almond tart served with the island's own dessert wine - Marsala.

Per Serving (excluding unknown items): 67 Calories; 2g Fat (19.6% calories from fat); 4g Protein; 11g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol; 81mg Sodium. Exchanges: 0 Lean Meat; 2 Vegetable; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0