Rotini with Eggplant, Tomatoes, and Ricotta Cheese

Ingredients:

1 10oz globe eggplant, peeled and cut into ¾ inch cubes
4 cloves garlic, minced, or ½ tsp garlic powder
4 oz dry rotini pasta
½ c fat-free ricotta cheese
2 small fresh ripe plum tomatoes, diced
¼ c chopped fresh basil
Freshly ground pepper to taste
2 tablespoon grated parmesan cheese
1 tsp olive oil

Place the eggplant in a microwave-safe covered dish with 2 tablespoons of water.  Cook on HIGH for 3 minutes.  Check for doneness (eggplant should be tender but still crisp). Stir and cook an additional minute if necessary.  Drain well.  Gently stir in the garlic and set aside.

Cook the pasta in a nonstick pot of boiling water for 10 minutes, following package directions.  Drain well and return to the pot.  Fold in the ricotta cheese, tomatoes, basil, pepper, Parmesan cheese, olive oil, and the reserved eggplant.  Serve at once.

Makes 2 servings

PER SERVING: 354 Calories (15% calories from fat), 6 g total fat (1.6 saturated fat), 23 g protein, 53 g carbohydrates, 6 g dietary fiber, 10 mg cholesterol, 221 mg sodium.

JOSLIN EXCHANGES: 1 very low fat protein, 2 ½ carbohydrate ( 2 ½ bread/starch), 3 vegetable, 1 fat.