Snappy Eggplant Spaghetti Recipe

Snappy Eggplant Spaghetti Recipe photo by Taste of Home

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"This recipe I adapted from an old Italian cookbook offers a flavorful taste of my roots," says Brett Russo of Walterboro, South Carolina. "My family loves it with garlic bread,"

This recipe is:

Healthy

Diabetic Friendly

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Snappy Eggplant Spaghetti Recipe

Prep: 10 min. Cook: 45 min.

Yield: 8 Servings

10 45 55

Ingredients

1 medium onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
3-1/2 cups tomato juice
1 small eggplant, peeled and cubed
1 medium green pepper, chopped
16 large pitted ripe olives, finely chopped
1/4 cup minced fresh parsley
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 package (1 pound) spaghetti
1 pound red snapper or grouper fillets, cut into 1-inch cubes

Directions

In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato juice; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the eggplant, green pepper, olives, parsley, basil, salt and red pepper flakes. Cover and simmer for 20 minutes.
Meanwhile, cook spaghetti according to package directions. Add fish to eggplant mixture; cover and simmer 10 minutes longer or until fish flakes easily with a fork. Drain spaghetti; serve with fish mixture. Yield: 8 servings.

Nutritional Analysis: One serving (3/4 cup fish mixture with 1 cup spaghetti) equals 225 calories, 5 g fat (1 g saturated fat), 21 mg cholesterol, 781 mg sodium, 28 g carbohydrate, 4 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

Originally published as Snappy Eggplant Spaghetti in Light & Tasty April/May 2001, p59