From Paulette Vickery's Recipe Collection

WW: PASTA WITH EGGPLANT AND SUN DRIED TOMATOES

main dish, vegetables

1/2 cup boiling water
14 each sun dried tomato halves
4 teaspoon olive oil
1 1/4 lb egg plant, 1 medium
4 teaspoon minced garlic, in a jar
1 pkg chopped spinach, 10oz
2 each tomatoes, chopped
1 cup vegetable broth
3 tablespoon pine nuts
2 teaspoon dried basil
1/4 teaspoon black pepper
4 1/2 cup hot cooked, riggitoni
1/4 cup grated parmisan cheese

In a small bowl pour boiling water over sun dried tomatoes. (Use tomatoes that are not oil packed.) Set aside until softened, about 20 minutes. Heat oil in a large nonstick sauce pan or dutch oven. Add peeled, diced eggplant, and cook stirring constantly, until it softens and releases some liquid, about 5 minutes. Add garlic and cook stirring constantly, until garlic is lightly browned, about 1 minute. Add spinach, chopped tomatoes, broth, pine nuts, basil, peppers, and the sun dried tomatoes with the liquid. Bring to a boil. Reduce the heat and simmer covered until vegetables are softened, about 5 minutes. Place the cooked riggitoni in a serving bowl, top with eggplant mixture and toss to coat. Serve sprinkled with the cheese. Per serving: calories 387, total fat 7 G, saturated fat 2 G, cholesterol 3 MG, sodium 125 MG, carbohydrate 46 G, fiber 6 G, protein 12 G, calcium 158 MG, points 5.

Yield: 6 servings





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