Stop by the Loma Linda Farmer's Market to pick up fresh vegetables in this delicious, summer entree.
Ingredients:
2 tbsp. extra virgin olive oil
1 lb. eggplant, peeled and cubed
2 garlic cloves
4 large tomatoes, diced
3 oz. green olives
2 tbsp. fresh lemon juice
1/3 cup garbanzo/chickpeas, unsalted, drained and rinsed
1/4 tsp. salt
1/2 tsp. black pepper
1/4 tsp. crushed red chili flakes
12 oz. whole wheat angel hair pasta
1/4 cup fresh parsley, chopped
Directions:
- Put a pot of water on to boil.
- Heat oil in a large nonstick skillet over medium heat and sauté garbanzo beans until golden brown and crispy.
- Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute.
- Add tomatoes, olives, lemon juice, salt, pepper and crushed red pepper and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
- Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions.
- Drain pasta. Spoon the sauce over the pasta and sprinkle parsley on top.
This Wellness Recipe is part of Employee Wellness Program's "Recipe for Success!" initiative. These recipes meet healthy nutritional guidelines, as specified by the program.
Find other recipes and learn more about "Recipe for Success!" here.
Nutritional Facts Serv. Size: 1 1/2 cup (340g), Servings per Container: 5, Amount Per Serving: Calories 380, Fat Cal. 90, Total Fat 10g (15% DV), Sat. Fat 1g (5% DV) Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 410mg (17% DV), Total Carb. 64g (21% DV), Dietary Fiber 11g (44% DV), Sugars 8g, Protein 11g, Vitamin A (30% DV), Vitamin C (45% DV), Calcium (6% DV), Iron (15% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.