Mostaccioli with Eggplant Sauce (Diabetic) Makes 2 (1 cup) servings 1/4 cup crumbled feta cheese 1 tbsp. shredded fresh basil 2 tsp. red wine vinegar Olive-oil flavored cooking spray 2 tbsp. chopped onion 1 1/2 tsp. minced garlic 1 cup peeled, cubed eggplant 1/2 cup peeled, seeded, and chopped tomato 1/2 cup fat-free, reduced-sodium chicken broth 1/4 cup no-salt added tomato sauce 1/8 tsp. dried thyme 1/8 tsp. salt 1/8 tsp. pepper 2 oz. thin mostaccioli, uncooked Combine first 3 ingredients; set aside. Coat a small nonstick skillet with cooking spray; place over med.-high heat until hot. Add onion and garlic; saute 2 min. or until tender. Add eggplant and next 6 ingredients; cook, uncovered, over med. heat, 10 min., stirring often. Remove from heat and keep warm. Cook pasta according to pkg. directions, omitting salt and fat; drain. Add eggplant mixture and cheese mixture to pasta, and toss. Serve warm. Per serving: cal 192, pro 7.6g, fat 4.3g, carb 31g, fiber 3g, chol 13mg, sod 348mg Exchanges: 2 starch, 1 fat
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