Since Matt and I are trying to watch our calories this week, I came up with this low calorie version of spaghetti with chunky tomato sauce. Matt, who adores pasta, remarked that the eggplant substitute was almost like noodles. Mission accomplished!
To make this dish you will need:
1 large eggplant
1 Tbs garlic, minced
1 cup onions, chopped
1 red bell pepper, cut into very thin strips
3/4 c diced fire roasted tomatoes
3/4 cup white button mushrooms, sliced
3/4 cup tomato sauce
1/2 bag of baby spinach
2 Tbs fresh oregano, chopped
1/4 cup fresh basil, chopped
salt and black pepper, to taste
Preheat your oven to 350 degrees F and as it heats peel the skin off of the eggplant with a vegetable peeler. Once the skin is removed peel the eggplant with a peeler so that you produce long thin strips of eggplant. Once the entire eggplant is in peels arrange it on a baking sheet covered with foil and sprayed with cooking spray. Sprinkle salt over the raw eggplant (arranging the eggplant on the baking sheet in layers is fine). Bake the eggplant for 15 minutes.
While the eggplant bakes coat a large deep frying pan with cooking spray, and cook the garlic and onions over medium high heat until the onions start to soften. Add in the bell peppers and tomatoes and cook for a few minutes more. Then add the mushrooms and tomato sauce, cooking until all the vegetables soften. Stir in the spinach and herbs, allowing them to wilt. Remove from heat and add the salt and pepper to taste.
To serve, arrange a pile of eggplant on a dish and top with the tomato mixture. Serves 3, 175 calories per serving.