12 Ounce(s) Bow Tie Pasta, Uncooked 1/4 Cup(s) 2 md Garlic clove, minced 1/4 Cup(s) 1/4 Teaspoon(s) Cayenne pepper 3 Cup(s) Eggplant, chopped 3 Cup(s) Tomato canned low Sodium 1/2 Teaspoon(s) Basil 1/2 Teaspoon(s) Oregano Vegetable Stock Onion, chopped Cook pasta al dente. Heat garlic, onion, and pepper in broth. Simmer 5 minutes. Add eggplant and simmer until soft. Add tomatoes, and spices. Simmer 20 minutes. Toss with pasta. Nutritional Analysis Calories ( 245 cal), Protein ( 8.7 g ) Calories from Protein: 14 % Carbohydrate: 81 % Fat: 5 % Posted by tkreider@census.gov (Tom Kreider) to the Fatfree Digest [Volume 14 Issue 30] Jan. 30, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á
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