Name: Eggplant and Capsicum Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 400 g Pasta; 1 pc Medium Eggplant (Cut into thin strips); 1 pc Large Red Capsicum (Cut into thin strips); 2 pcs Cloves Garlic (Crushed); 3 Tbsp Freshly Chopped Parsley; 2/3 cup Thickened Cream (Extra light); 1/3 cup Dry White Wine; 1 Pinch of Freshly Ground Black Pepper ((or to taste))

Eggplant and Capsicum Pasta

This Mediterranean flavoured pasta dish is delicious, and a good source of veggies.

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Dinner

Cuisine High Fiber, Low Sodium, Mediterranean, Quick Easy

Servings People

Ingredients

400 g Pasta
1 pc Medium Eggplant Cut into thin strips
1 pc Large Red Capsicum Cut into thin strips
2 pcs Cloves Garlic Crushed
3 Tbsp Freshly Chopped Parsley
2/3 cup Thickened Cream Extra light
1/3 cup Dry White Wine
1 Pinch of Freshly Ground Black Pepper (or to taste)

Instructions

Cook pasta according to directions on the packet.
Meanwhile, heat a non-stick frying pan over moderate heat. Spray lightly with cooking spray. Cook the eggplant and capsicum until soft. Stir occasionally. Add garlic, parsley, cream, wine and pepper.
Simmer for 6 - 7 minutes. Drain pasta. Divide into pasta bowls. Top each with sauce.

NUTRITIONAL INFO

Calories :475

Kilojoules :1980

Fat :7

Carbohydrate :86

Protein :15

Sodium :60

Saturated Fat :4

Fiber :5

Calcium :25

Sugar :7

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Eggplant and Capsicum Pasta