by Jennifer Burns, Intermountain Medical Center Heart Institute
- 1 small eggplant, peeled and cut lengthwise into ½-inch slices
- 1 tbsp extra virgin olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 28-oz can crushed tomatoes
- 2 tbsp tomato paste
- 3 tbsp chopped basil
- 1 cup sliced white mushrooms
- 1 15-oz can garbanzo beans, drained and rinsed or 2 cups cooked garbanzo beans
- ¼ cup Parmesan cheese (for garnish)
- Salt Substitute and Pepper, to taste
Preheat the broiler.
Lightly coat the eggplant with olive oil cooking spray, and broil each side until browned, about 2–3 minutes per side. Remove from oven and cut eggplant into 1-inch pieces. Reduce oven to 375° F. Cut the squash in half and scoop out the seeds. Place each half cut-side down in a baking pan with 1 inch of water. Roast 45 minutes to 1 hour, until the squash is tender and spaghetti-like strands remove easily.
While squash is roasting, heat the oil in a large saucepan and sauté onion and garlic over medium heat until onion softened, about 3 minutes. Add the mushrooms, salt substitute and pepper; sauté a few minutes more until mushrooms are softened. Stir in the tomatoes, tomato paste, and basil.
Cook, stirring occasionally, until the sauce begins to boil. Reduce the heat to low, add the garbanzo beans, partially cover, and let simmer, stirring occasionally, about 15 minutes. Add the eggplant and let cook another 5 minutes.
Serve the sauce over the scooped out squash, sprinkle with some Parmesan cheese. Serve immediately.
Serving size: 1 small dinner plate
Total Fat: 6g
Saturated Fat: 1g
Trans Fat: 0