Penne with Neapolitan Eggplant Sauce
1 pound penne rigate
2 teaspoons olive oil
1/2 teaspoon crushed fennel seeds
1 red onion, cut into thin slivers
1/2 cup dry white wine
1 tablespoon no-salt-added tomato paste
1 cup water
2 carrots, shredded
1 pound eggplant, peeled and cut into 1/2-inch cubes (4 to 5 cups)
3/4 teaspoon salt
3-1/2 cups canned no-salt-added diced tomatoes
1/2 cup minced fresh mint or basil
3/4 cup shredded part-skim mozzarella cheese (3 ounces)
1 In a large pot of boiling water, cook the pasta according to package directions. Drain well.
2 Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the fennel and onion and cook, stirring frequently, until the onion is softened, about 5 minutes.
3 Add the wine and bring to a boil over medium-high heat.
4 Stir in the tomato paste and water. Add the carrots and eggplant. Sprinkle the eggplant with the salt. Cook, stirring occasionally, until the eggplant is almost tender, about 10 minutes.
5 Stir in the diced tomatoes and basil, and cook for 3 minutes to blend the flavors.
6 Toss the sauce with the hot pasta. Serve sprinkled with the mozzarella.
Makes 6 servings.
Per serving: 403 calories, 5.1g total fat (2g saturated), 8mg cholesterol, 7.4g dietary fiber, 72g carbohydrate, 16g protein, 434mg sodium.