Recipe: Eggplant Puttanesca with Whole Wheat Pasta

It's still eggplant season (July to October) so make sure to tap into this low-calorie, fiber packed purple wonder food!
Food weight: 3.5

IngredientsYield: 6 servings (serving size: 1/6 of recipe, ~ 1 cup pasta)
-1 large eggplant, cubed
-3 Tbsp extra virgin olive oil
-½ cup red wine
-1 pinch of salt
-One 28 ounce can coarse ground tomatoes
-2 Tbsp capers (drained)
-8 kalamata olives, pitted and chopped
-1 Tbsp sugar
-¼ cup fresh basil leaves, sliced into ribbons
-1 box whole wheat pasta, cooked al dente (I like farfalle)
-Freshly grated Parmesan cheese

Directions
Heat olive oil in a large skillet. Add cubed eggplant and cook until soft. Add red wine and salt and simmer a few more minutes. Add tomatoes, olives, capers and sugar and bring to a boil. Cover and simmer 10 minutes. Add basil. Spoon puttanesca sauce over one cup cooked pasta. Top with a sprinkle of freshly grated Parmesan cheese.

Nutritional Information Per Serving:
Food weight: 3.5, Calories: 350, Fat: 10 g, Cholesterol: 0 mg, Sodium: 270 mg, Carbohydrate: 56 g, Dietary Fiber: 12 g, Sugars: 11 g, Protein: 11 g