Ratatouille Pasta

We've all seen the movie, and this dish is actually very tasty!



Ratatouille Pasta:

• 2 C diced peeled eggplant
• 2 C sliced zucchini
• 1/2 tsp salt
• 1 1/3 C uncooked spiral pasta
• 1 C sliced onion
• 1 Tbsp olive oil
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 Tbsp tomato paste
• 3 tsp fresh oregano
• 1/2 tsp garlic powder
• 3 tsp fresh basil
• Dash pepper
• 1 C shredded part-skim mozzarella cheese

Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally.

Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.

Nutrition Facts

Serving Size 272 g

Amount Per Serving

Calories  175 Calories from Fat  87

% Daily Value*

Total Fat  9.6g 15%

Saturated Fat  4.2g 21%

Cholesterol  15mg 5%

Sodium  461mg 19%

Total Carbohydrates  14.6g 5%

Dietary Fiber  4.6g 18%

Sugars  7.1g

Protein  10.2g

Vitamin A 27% • Vitamin C 47% Calcium 26% • Iron 8%

Nutrition Grade A

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in calcium
• High in dietary fiber
• High in phosphorus
• High in potassium
• High in vitamin A
• Very high in vitamin C

Bad points

• High in saturated fat
• High in sodium