|1 pkg ( 300 g )||Catelli® Healthy Harvest® Whole Wheat Rotini|
|2 tbsp ( 30 ml )||olive oil|
|1||onion, finely chopped|
|1||baby eggplant, diced|
|1/3 cup ( 75 ml )||sodium-reduced vegetable or chicken broth|
|1-1/2 cups ( 375 ml )||canned diced tomatoes|
|3 tbsp ( 45 ml )||chopped fresh basil leaves|
|salt and pepper|
|crumbled light ricotta or feta cheese|
Cook pasta according to package directions.
In large saucepan, heat olive oil over medium heat. Add onion and sauté until tender, about 5 minutes. Add eggplant and sauté 2 to 3 minutes longer. Stir in stock and cook until eggplant is tender. Stir in tomatoes and simmer until heated through, about 2 to 3 minutes.
Toss cooked pasta with eggplant mixture and basil. Season to taste with salt and pepper and served topped with cheese.
This tantilizing dish will prove to be a mouth watering treat for both you and your family!
To reduce sodium, use no added salt tomatoes.