Recipe #76 - Eggplant-Tomato Pasta

Looking for a satisfying, tasty pasta dish that's low-fat, low-calorie and low-cholesterol? Try this one.

1 large eggplant

1 Tbsp. olive oil
1 sweet onion, peeled and diced
1/4 cup red wine
3 cloves garlic, peeled and finely minced
1 Tbsp. tomato paste
2 15-oz. cans fire roasted diced tomatoes
Pinch fresh minced thyme
Pinch fresh minced rosemary
Pinch fresh minced Italian parsley

1 lb. orichiette pasta ("little ears") -- or pasta of your choice

Cut the eggplant in half lengthwise and place face down on a sheet tray. Roast at 350 degrees for about 30 minutes, until very soft. Remove and let cool. Scoop out flesh of eggplant and dice; set aside.

In a wok or large saucepan, heat the oil and add the onions. Saute until translucent. Add garlic and cook for another minute, until fragrant. Add wine, tomato paste and canned tomatoes. Simmer sauce for about 30 minutes. Add herbs and season with salt and pepper to taste.

Meanwhile, cook pasta in salted water until al dente. Toss the pasta with the sauce and serve. We had this with shaved parmesan cheese, herb-roasted brussels sprouts and Caesar salad. Yum!