Vegetarian Eggplant and Tomato Sauce Pasta

Ingredients

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Garlic

  2 cloves raw - Whole Foods Market

  4 cloves, raw or 12g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Diced Tomatoes

  Canned - Del Monte

  3 cup or 756g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spaghetti

  Thin, Whole Wheat - Kroger

  ½ pkg or 178g

Directions

1. Heat oil over medium-high heat in a large deep skillet. When hot, saute the garlic in olive oil.
2. Add eggplant and cook about 3 minutes, until it begins to soften.
3. Coarsely chop tomatoes and add them to the skillet along with the juices.
4. Season with salt and pepper and simmer, uncovered about 15-20 minutes.
5. Add serve over your pasta.