Vegetarian

"Lite" Chunky Tomato - Eggplant Pasta is for Dinner.

"Lite" Chunky Tomato - Eggplant Pasta takes 10 minutes to prepare.

"Lite" Chunky Tomato - Eggplant Pasta takes 10 minutes to cook.

"Lite" Chunky Tomato - Eggplant Pasta makes 1 servings.

The ingredients for "Lite" Chunky Tomato - Eggplant Pasta are:

35g "So Soya+" Soy Slices
1/2 tsp sea salt
pinch poultry seasoning
1/2 cup boiling water
3/4 lb eggplant, unpeeled and sliced into 1/4" thick "quarters"
1/2 cup salt-free tomato sauce
1/4 tsp crushed pepper flakes
2 cloves garlic, crushed
1/2 tsp oregano
1/2 tsp lemon juice
8 oz Tofu Shirataki noodles, drained and rinsed

Here is how you make "Lite" Chunky Tomato - Eggplant Pasta:

Combine soy slices, salt and poultry seasoning in a shallow dish.Cover with boiling water, let stand 10 minutes.Heat a non-stick frying pan over medium-high heat.Add eggplant in one layer and cook without stirring 2 minutes.Flip pieces over and cook a further 3 minutes. Remove to a plate.Heat tomato sauce, pepper flakes, garlic and oregano in a small pot. Add eggplant pieces, stirring to coat and slightly break down the eggplant.Stir in the lemon juice.Add noodles, toss to coat well with the sauce and serve immediately.Number of Servings: 1Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for "Lite" Chunky Tomato - Eggplant Pasta is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 236.3

• Total Fat: 1.8 g
• Cholesterol: 0.0 mg
• Sodium: 71.2 mg
• Total Carbs: 40.6 g
• Dietary Fiber: 18.9 g
• Protein: 23.8 g

"Lite" Chunky Tomato - Eggplant Pasta is Italian cuisine.

The dietary needs meet for "Lite" Chunky Tomato - Eggplant Pasta is Vegetarian