Pasta with Eggplant, Tomato & feta Cheese

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Pasta with Eggplant, Tomato & feta Cheese calories by ingredient
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Introduction

A great supper/ Great without the Turkey also. This is a Gluten Free dish. Makes enough for a large family or for guests. A great supper/ Great without the Turkey also. This is a Gluten Free dish. Makes enough for a large family or for guests.
Number of Servings: 8

Ingredients

    1 pound Extra Lean Ground Turkey
    1 medium Onion, diced
    3 Tablespoons olive oil
    3 Cloves Garlic, crushed
    10 oz's Brown Rice Pasta (Elbow, Fusilli, Shell, Spirals)
    1 Medium - Large Eggplant, peeled & diced
    1 Tablespoon Salt
    1 teaspoon dried oregano
    1 teaspoon dried sweet basil
    2 14 1/2 oz cans Hunts All Natural Diced Tomatoes
    8 oz's reduced fat Feta Cheese, crumbled
    9 Jumbo black olives, pitted and halved

Directions

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.

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