
Spaghetti with Eggplant-Tomato Sauce
6
PersonalPoints™ per serving
Total Time
28 min
Prep
16 min
Cook
12 min
Serves
6
Difficulty
Moderate
This homemade pasta sauce is so good that you'll want to make extras. Freeze it in 1 cup servings for quick defrosting and easy portion control.
Ingredients
Eggplant(s)
1 medium, baby-variety, sliced into 1/3- to 1/2-inch-thick rounds, uncooked
Sweet red pepper(s)
1 medium, cut into 8 strips
Olive oil cooking spray
1 spray(s)
Table salt
¾ tsp(s)
Garlic clove(s)
1 clove(s), medium, minced
Fresh tomato(es)
2 large, coarsely chopped
Crushed red pepper flakes
¼ tsp(s)
Black pepper
⅛ tsp(s)
Fresh basil
2 tbsp(s), fresh, minced
Chives
2 tbsp(s), fresh, minced
Fat free reduced sodium vegetable broth
½ cup(s)
Uncooked angel hair pasta
8 oz, cooked according to package directions, drained (or thin spaghetti)
Crumbled feta cheese
4 oz