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Snappy Eggplant Spaghetti

"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,"

8 ServingsPrep: 10 min. Cook: 45 min.

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

2 of 2

Snappy Eggplant Spaghetti (continued)

Directions (continued)

mixture. Yield: 8 servings.

Nutrition Facts: 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.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.