Serve this recipe on its own or in large bowls over toasted bread rounds or polenta. Garnish with grated parmesan cheese, if you like.
Special Diets:
Ingredients
Method
Heat oil in a large nonstick skillet over high heat.
Add eggplant, celery, bell pepper, onion, carrot, Italian seasoning, fennel seed, chile flakes and garlic, and cook until the vegetables begin to soften and brown around the edges, about 5 minutes, adding a little water if needed to prevent sticking.
Add tomatoes and tomato juice and continue to cook until the tomatoes soften and the mixture thickens slightly, about 3 minutes longer.
Add pasta, spinach, basil, and salt and cook 1 to 2 minutes longer to heat through.
Nutritional Info
Serving Size
Calories
120
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.