Ingredients:
2 c. eggplant, peeled, diced
1 t. sea salt
2 T. olive oil
1 c. onions, diced fine
1 c. carrots, julienne cut
1 c. broccoli florets
1 c. cauliflower florets
3 c. spaghetti sauce
1 t. garlic powder
2 t. all-purpose no-salt seasoning
1 t. onion powder
1 t. Italian seasoning
4 c. rotelle pasta, cooked
1 c. spinach, cooked, fresh, or frozen
1/2 c. almonds, sliced, roasted
Directions:
Cover eggplant with water. Stir in salt. Let the eggplant sit for 4-5 minutes in the salted water; then drain. In a medium-hot skillet, add the oil and saute the onions, carrots, and eggplant. Stir often. When the onions are almost tender, add the broccoli, cauliflower, spaghetti sauce and seasonings. Simmer for about 15 minutes. Mix the rotelle pasta in with the vegetables and sauce and pour into a 3- 1/2 quart dish. Sprinkle the cooked spinach and almonds on top. Serve immediately.
Yield: 20 1/2 cup servings.
Nutritional Information:
Per serving: Calories: 126; Fat: 5 g; Saturated Fat: 1 g; Sodium: 141 mg; Carbohydrates: 17 g; Dietary Fiber: 3 g; Protein: 3 g.
