I love this recipe. It is simple, delicious and a definite crowd pleaser. It's perfect for anytime of year!
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1 3/4 cups peeled and cubed eggplant (about 3/4 inch)
1/2 cup vertically sliced red onion (1/8 to 1/4 inch)
1 cup no-salt-added tomato sauce
1/2 cup fresh or canned no-salt-added diced tomatoes
1/4 teaspoon dried Italian seasoning
1/4 teaspoon salt (optional)
Pinch black pepper
1/4 cup water
1 cup (3 ounces) uncooked whole grain penne pasta
1-2 tablespoons nutritional yeast (optional)
1. This recipe is extremely low in sodium at 122mg per serving. I find that using low salt tomato sauce and diced tomatoes with salt is more pleasing to my palate! Or you can just increase the amount of salt to 1/2 teaspoon. I also prefer to salt the water when I cook the pasta.
2. This recipe is designed for two servings so I generally double or even quadruple the recipe when I make it.
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