Pasta with Aubergine Sauce (Eggplant)

When I was in high school, my mother discovered Italian food, in the way of Italian Spaghetti . . . which meant . . a tin of catelli spaghetti sauce, stirred into a pound of browned hamburger and heated through. This was considered a real Italian treat. I never liked the meat in the sauce, but was quite happy if she kept a couple of tablespoons of the sauce out for me to have on my spaghetti, meat free.

And yes . . . we used the cheese in the green container . . . we called it smelly sock. We enjoyed it, but we really didn't know any better. I've come a long way since those days. I make my own bolognese from scratch nowadays . . . and parmigiano reggiano cheese is a must have staple in my kitchen.

I made a delicious pasta sauce today using an aubergine (eggplant) and it turned out really, really nice. I loved it. With whole wheat pasta (spaghetti) and some grated cheese on top, it went down a real treat.

The nice thing about a cheese like Parmiginia is that a little bit goes a long way because it is really big on flavour . . . because it is hard and dry . . . lower in fat than regular cheeses. Both pluses.

I am also using whole wheat pasta these days . . . I really can't gell the difference in flavour from regular pasta . . . but I know it's better for me. I just wish they made more varities. I've only ever been able to find spaghetti, fusilli and penne so far. I wish they would make whole wheat lasagne noodles.

It's better for you because it packs a higher nutrient value than regular pasta. Whole grains are complex carbs and release energy to your body much slower than normal "White" breads, pastas, rice, etc. This slow release energy makes you feel satisfied longer. Another plus. Increased fibre for better digestion, slow release carbs, heart healthy and containing generous amounts of phosphorus, manganese, magnesium and selenium this makes for a very healthy choice and when combined with a delicious low fat sauce, it's just win/win all round! If you like Aubergine/Eggplant Parmesan . . . you will love this.

*Pasta with Aubergine Sauce*

Seres 4

Who says a pasta sauce has to have meat in it to be delicious. This is fabulous.

For the sauce:

• 2 TBS olive oil
• 1 medium aubergine, cut into 1/2 inch dice (eggplant)
• 1 small onion, peeled and chopped
• 1 fat clove of garlic, peeled and minced
• 2 tsp tomato puree/paste
• 60ml of white wine (1/4 cup)
• 1 tin of chopped tomatoes in tomato juice, preferably Italian (415g/14ounce)
• 7 TBS water
• pinch sugar
• 1 TBS chopped oregano
• salt and black pepper to taste
• Dry pasta for four (I used whole wheat spaghetti) cooked according to the package directions
• finely grated Parmesan Cheese to garnish
• Heat
• the oil in a large skillet. Add the aubergine and cook, over medium
• heat, stirring occasionally, until golden brown. Tip in the onions and
• cook, for about five minutes longer, until softened. Add the garlic and
• cook for 60 seconds longer until very fragrant. Stir in the tomato
• paste and wine, along with the chopped tomatoes, sugar, oregano, water
• and seasoning. Bring to the boil, then reduce to a slow simmer and
• cook for about 15 minutes. Serve over hot cooked pasta with a nice
• grating of parmesan cheese over top.
• Calories (without pasta and cheese, sauce only): 125
• Fat: 7.4g
• Carbs: 11.9g
• Sugars: 6.9g
• Protein: 2.9g

In a 1 cup serving of cooked whole wheat pasta, there are 140 calories, 42g of carbohydrates, 7 grams of protein and 6 grams of fiber, which is about 25% of your daily fiber needs. It is a low-fat food and contains high levels of manganese and selenium, which are minerals important in maintaining bone health and immune function. In the case of a diabetic where you are watching your carbohydrate intake, I would suggest you cut the serving in half and serve a nice big salad on the side.