Whole-Wheat Pasta With Eggplant Tomato Sauce

A Heart-Healthy Pasta Recipe

• 2 Tbsp. olive oil, divided
• 2 cups cubed black eggplant
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 tsp. sherry or red wine vinegar
• 2 8-oz. cans unsalted tomato sauce
• ½ tsp. dried basil
• ½ tsp. dried parsley
• ½ tsp. honey
• 2 Tbsp. dried currants
• Red pepper flakes to taste
• 8 oz. whole-wheat pasta, cooked according to package directions
• Parmesan cheese

Preheat oven to 400° F. Mix 1 Tbsp. olive oil with the eggplant. Place on baking sheet and roast for 20 minutes or until golden brown. In a large frying pan, heat the remaining tablespoon of olive oil over medium heat and sauté onions and garlic until golden. Add sherry or vinegar, eggplant, tomato sauce, basil, parsley, honey, currants, and red pepper flakes and bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes. Serve over pasta and sprinkle with Parmesan cheese.

Makes 4 servings.

Nutrition Facts (per serving): Calories 370, Fat 10 g, Sodium 140 mg, Carbs 62 g, Fiber 9 g, Protein 14 g

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