Makes 6 servings
1-3/4 pounds eggplants
1 large tomato, seeded, coarsely chopped
4 green onions and tops, sliced
2 tablespoons balsamic vinegar, or red wine vinegar
1 tablespoon olive oil
1 to 2 teaspoon lemon juice
1 tablespoon parsley, finely chopped
1-1/2 cups fusilli or rotine, (spirals or corkscrews)(6 ounces) cooked, room temperature
Heat oven to 425 degrees. Pierce eggplant 6 to 8 times with fork; place in baking pan. Bake, uncovered, until tender, about 20 minutes. Cool until warm enough to handle easily. Cut eggplant in half; scoop out pulp with large spoon, and cut pulp into 3/4 inch pieces. Combine eggplant pulp, tomato, and onions in bowl; stir in vinegar, oil, lemon juice and parsley. Spoon over pasta and toss.
Nutrition Facts
Amount Per Serving: Calories 120 – Calories from Fat 29
Percent Total Calories From: Fat 24%, Protein 12%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 12mg, Sodium 14mg, Total Carbohydrate 19g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 359 units, Vitamin C 12 units, Calcium 0 units, Iron 2 units