Diabetic Skillet Eggplant and Vegetables over Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Nonstick vegetable cooking spray1 TBS Olive Oil1 cup Onions, chopped4 cloves Garlic2 cups Eggplant, cubes 1 Green bell peppers, chopped1 red bell Pepper chopped1 tsp Thyme, ground, 1 tsp Basil, 1 15 oz can white Beans1 12-3/4 oz can water packed Artichoke hearts 2 sliced TomatoesSpinach Pasta, enough for 4 peopleFeta Cheese if desiredsalt-free herb seasoning blend
In a large skillet sprayed with nonstick vegetable cooking spray over medium-high heat, add olive oil,. Saute onion and garlic for 2-3 minutes and add eggplant, yellow & red bell peppers.
Cook covered 5 minutes, then uncovered another 5-6 minutes until vegetables are tender.
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Stir in Thyme, basil, salt free herb seasoning blend, beans, artichoke hearts and sliced tomatoes.
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Cook until hot, 3-4 minutes.
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Serve over spaghetti noodles, or other cooked pasta. I used Spinach noodles.
Top with Feta Cheese if desired.
CALORIES: 493
PROTEIN: 22G
CARBOHYDRATE: 81G
FAT: 10G
SATURATED FAT: 4G
CHOLESTEROL: 19MG
SODIUM: 752MG
CALORIES FROM FAT: 18%
FIBER: 12g
Number of Servings: 4
Recipe submitted by SparkPeople user RD03875.
Cook covered 5 minutes, then uncovered another 5-6 minutes until vegetables are tender.
--------
Stir in Thyme, basil, salt free herb seasoning blend, beans, artichoke hearts and sliced tomatoes.
-----------
Cook until hot, 3-4 minutes.
------------
Serve over spaghetti noodles, or other cooked pasta. I used Spinach noodles.
Top with Feta Cheese if desired.
CALORIES: 493
PROTEIN: 22G
CARBOHYDRATE: 81G
FAT: 10G
SATURATED FAT: 4G
CHOLESTEROL: 19MG
SODIUM: 752MG
CALORIES FROM FAT: 18%
FIBER: 12g
Number of Servings: 4
Recipe submitted by SparkPeople user RD03875.
Nutritional Info Amount Per Serving
- Calories: 357.3
- Total Fat: 10.7 g
- Cholesterol: 39.3 mg
- Sodium: 389.7 mg
- Total Carbs: 52.0 g
- Dietary Fiber: 11.2 g
- Protein: 17.3 g