Recipe - Bow Ties With Eggplant Sauce

12 Ounce(s) Bow Tie Pasta,
Uncooked
One fourth Cup(s)
2 md Garlic clove, minced
One fourth Cup(s)
One fourth Teaspoon(s) Cayenne pepper
3 Cup(s) Eggplant, chopped
3 Cup(s) Tomato canned low
Sodium
One half Teaspoon(s) Basil
One half 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip