• 12 ounces whole wheat spaghetti
  • 1 dried ancho or pasilla chile pepper
  • 3 cups diced (1/2-inch cubes) unpeeled eggplant (8 ounces)
  • 2 teaspoons olive oil
  • 1 medium red onion, coarsely chopped
  • 1 yellow or red bell pepper, coarsely chopped
  • 6 cloves garlic, sliced
  • 2 cans (14 1/2 ounces each) stewed tomatoes, undrained, coarsely chopped
  • 1 cup packed mesclun (mixed baby salad greens)
  • 1 tablespoon chopped fresh thyme or lemon thyme
  1. Cook pasta according to package directions. Meanwhile, heat a large, deep skillet over medium-high heat until hot. Add the chile pepper; cook, turning occasionally until fragrant and toasted, about 2 minutes. When the chile pepper is cool enough to handle, discard its stem and set the seeds aside for a garnish. Chop the chile pepper.
  2. Add eggplant to hot skillet; cook until browned, about 4 minutes, stirring frequently. Add oil, then chopped onion, bell pepper, and garlic; cook 3 minutes, stirring occasionally. Add tomatoes and chile pepper. Reduce heat; simmer uncovered 10 minutes or until vegetables are tender and sauce thickens. Remove from heat; stir in salad greens. Salt to taste. Drain pasta; transfer to four serving plates. Top with sauce. Garnish with reserved chile pepper seeds and thyme. Serves 4.

Nutrition Facts

Per serving: 394 calories; 0.5 g saturated fat; 0.6 polyunsaturated fat; 1.8 monounsaturated fat; 6.4 g protein; 37.6 g carbohydrates; 5.6 g fiber

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