Pasta with Eggplant, Tomato & feta Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound Extra Lean Ground Turkey1 medium Onion, diced3 Tablespoons olive oil3 Cloves Garlic, crushed10 oz's Brown Rice Pasta (Elbow, Fusilli, Shell, Spirals) 1 Medium - Large Eggplant, peeled & diced1 Tablespoon Salt1 teaspoon dried oregano1 teaspoon dried sweet basil2 14 1/2 oz cans Hunts All Natural Diced Tomatoes8 oz's reduced fat Feta Cheese, crumbled9 Jumbo black olives, pitted and halved
1. Cook the pasta in boiling water to package instructions. Rinse with cold water and drain. Set aside.
2. Sprinkle salt on eggplant in colander& leave for 30 minutes. Then rinse under cold water & drain well.
3. Heat oil in pan, add turkey and brown. Add eggplant, onion and garlic; cook and stir until onion is soft.
4. Add tomatoes, oregano and basil. Bring to a boil and reduce heat. Simmer for 30 minutes.
5. Pour sauce over pasta, toss with feta cheese and olives.
6. Serve hot.
Makes 8 servings
Omit Turkey for a lighter meal. I prefer it without the Turkey, but my husband just has to have meat in everything.
Number of Servings: 8
Recipe submitted by SparkPeople user LOGANSGRAMMIE.
2. Sprinkle salt on eggplant in colander& leave for 30 minutes. Then rinse under cold water & drain well.
3. Heat oil in pan, add turkey and brown. Add eggplant, onion and garlic; cook and stir until onion is soft.
4. Add tomatoes, oregano and basil. Bring to a boil and reduce heat. Simmer for 30 minutes.
5. Pour sauce over pasta, toss with feta cheese and olives.
6. Serve hot.
Makes 8 servings
Omit Turkey for a lighter meal. I prefer it without the Turkey, but my husband just has to have meat in everything.
Number of Servings: 8
Recipe submitted by SparkPeople user LOGANSGRAMMIE.
Nutritional Info Amount Per Serving
- Calories: 359.7
- Total Fat: 15.1 g
- Cholesterol: 56.7 mg
- Sodium: 1,490.8 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 5.1 g
- Protein: 18.0 g
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