Diabetic Skillet Eggplant and Vegetables over Pasta

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Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Diabetic Skillet Eggplant and Vegetables over Pasta calories by ingredient

Introduction

This a diabetic recipe! It may be too high in sodium or carbs for some others. There was no Diabetic listing in the Main Category.
This a diabetic recipe! It may be too high in sodium or carbs for some others. There was no Diabetic listing in the Main Category.

Minutes to Prepare: 30

Minutes to Cook: 30

Number of Servings: 4

Ingredients

Nonstick vegetable cooking spray

1 TBS Olive Oil

1 cup Onions, chopped

4 cloves Garlic

2 cups Eggplant, cubes

1 Green bell peppers, chopped

1 red bell Pepper chopped

1 tsp Thyme, ground,

1 tsp Basil,

1 15 oz can white Beans

1 12-3/4 oz can water packed Artichoke hearts 2 sliced Tomatoes

Spinach Pasta, enough for 4 people

Feta Cheese if desired

salt-free herb seasoning blend

Directions

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.