• 3/4 cup eggplant, peeled and diced
• 3/4 cup zucchini, sliced
• 1/4 tsp. salt (optional)
• 1/4 lb. linguine
• olive oil spray
• 1/2 cup onion, diced
• 1 clove garlic, crushed
• 3/4 cup recipe-ready crushed tomatoes
• 1 Tbs. tomato paste
• 1-1/2 tsp. Italian herb seasoning
• 1/8 tsp. pepper
• 2 ounces mozzarella cheese, shredded

Combine eggplant and zucchini in a colander and sprinkle with half the salt. Let sit 20 minutes. Rinse thoroughly under cold water. Drain and pat dry. Cook linguine in boiling water until al dente. Drain and keep warm. Spray oil in a heavy nonstick skillet and heat over medium high heat. Sauté eggplant, zucchini, onions and garlic for 3 minutes.

Stir in remaining ingredients, except pasta and cheese, and mix thoroughly. Reduce heat to low and simmer 20 minutes or until vegetables are tender. Combine pasta with vegetables in a serving bowl and toss. Sprinkle with mozzarella.

Per serving: calories 260, fat 3.6g, 12% calories from fat, cholesterol 8mg, protein 11.7g, carbohydrates 45.9g, fiber 3.3g, sugar 5.1g, sodium 180mg, diet points 5.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 2.7, Lean meat: 0.6, Fat: 0.2, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Fumé Blanc, Beaujolais, or Chenin Blanc.