Diet Recipe: Eggplant and Peppers Pasta

This nice vegetarian dish, which a variant I had today for lunch, only has 200 calories.

Ingredients (for 1)
* 45 gr of Ronzoni Healthy Harvest penne rigate (140 cals)
* 1 small onion or shallot, chopped (4 cals)
* 1 clove of garlic, minced (2 cals)
* 10 thin slices of zucchini, cut into halves (5 cals)
* 50 gr of red, yellow and green bell peppers, coarsely chopped (16 cals)
* 1/2 cup of fat-free vegetable (or chicken) broth (8 cals)
* A half of a big tomato (15 cals)
* 40 gr of eggplant (10 cals)
* Black pepper to taste
* 0 calorie non-stick spray

1. Cook pasta as per instructions, drain, set aside.
2. In a cooking pan, spray with the non-stick spray. Add the onion, zucchini & peppers and stir fry until the vegetables become softer and brown-ish.
3. Grate the tomato and eggplant using a cheese grater. Add both into the cooking pan.
4. Add the minced garlic, black pepper and vegetable broth. Cover, and simmer for a few minutes until there is almost no liquid left in the pan.
5. Toss the pasta in, mix well, serve, and enjoy.

Eggplant and Peppers Pasta

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