Tomato and Eggplant Sauce with Pasta - 13g Carbs, 4g Fiber

Serving Size: 5
Preparation Time: 0:00
Categories: Condiment
Low Cal (Less than 300 cals) Lower Carbs Veggie
Amount Measure Ingredient -- Preparation Method
2 tablespoons olive oil
1 small fresh red chile pepper
2 garlic cloves
2 handfuls fresh flat-leaf parsley -- coarsely chopped, with
extra for garnish
1 pound eggplant -- chopped
1 cup water -- scant
1 vegetable bouillon cube
1 handful fresh basil leaves
8 plum tomatoes -- peeled and chopped
4 tablespoons red wine
1 teaspoon sugar
1 envelope saffron powder
1/2 teaspoon ground paprika
salt and freshly ground pepper

To serve: -- 12 ounces dried short pasta shapes
Heat the oil in a large frying pan and add the whole chile, whole garlic cloves and one handful of chopped parsley. Smash the garlic cloves with a wooden spoon to release their juices, then cover the pan and cook the mixture over low to medium heat for about 10 minutes, stirring occasionally. Remove and discard the chile. Add the eggplant to the pan. Pour in half the water. Crumble in the bouillon cube and stir until it is dissolved, the cover and cook, stirring frequently, for about 10 minutes. Add the tomatoes, wine, sugar, saffron, and paprika with another handful of parsley, the basil and seasoning. Pour in the remaining water. Stir well, replace the lid and cook for 30-40 minutes, stirring occasionally. About 10 minutes before the sauce is ready, cook the pasta in boiling water according to the instructions on the package until al dente. Check the sauce for seasoning, then toss with the drained pasta in warmed bowls. Garnish with extra chopped parsley.

Serves 4-6.
Full of flavor, this sauce goes well with any short pasta shapes. It can be layered with sheets of pasta and cheese sauce to make lasagna. ChupaNote: if your saffron doesn't come in envelopes, start with 1/2 teaspoon and add to taste.
Per Serving (excluding unknown items): 118 Calories; 6g Fat (46.5% calories from fat); 3g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 163mg Sodium
Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 2 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.