Sicilian Eggplant Sauce - 21g Carbohydrate; 5g Dietary Fiber

Sicilian Eggplant Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
1 tablespoon pine nuts
1 tablespoon sunflower seeds
2 garlic cloves -- peeled and crushed
5 tablespoons olive oil
1 1/2 tablespoons sun-dried tomato paste
1 large eggplant -- diced
4 tomatoes -- coarsely chopped
4 tablespoons chopped fresh parsley
salt and freshly ground pepper to taste
To serve: cooked pasta to serve 4 people
8 (to 12) black olives
fresh parsley sprigs

Toast pine nuts and sunflower seeds in a dry skillet. Saute garlic in oil and add sun-dried tomato paste. Stir and add eggplant. Cook gently over low heat 8-12 minutes until tender (do not allow it to become mushy). Add tomatoes, chopped parsley, toasted nuts and seeds, salt and pepper and cook for another 2-3 minutes. Spoon over pasta and garnish with black olives and sprigs of fresh parsley. Makes 4 servings. Eggplant is a great favorite in Sicily so no market is complete without great mounds of this beautifully shiny, deep purple vegetable. It crops up in many sauces with a lot of different ingredients and flavorings. Here toasted nuts and seeds give a slightly crunchy texture. I think this particular sauce goes well with rotelle, the pasta shaped like small wheels. Serve with a mixed leaf salad, including arugula or watercress, dressed with yogurt and lemon.

Per Serving (excluding unknown items): 260 Calories; 22g Fat (66.3% calories from fat); 3g Protein; 21g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 94mg Sodium. Exchanges: 1/2 Grain(Starch) ; 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0