Spaghetti with grilled eggplant and tomato sauce

6 Points

Prep Time: 0:16 Cook Time: 0:12 Total Time: 0:28 Difficulty: Moderate Servings: 6 Source:

Ingredients

1 medium , baby-variety, sliced into 1/3- to 1/2-inch-thick rounds uncooked eggplant(s)

1 medium , cut into 8 strips sweet red pepper(s)

1 spray(s) olive oil cooking spray

3/4 tsp , divided table salt

1 medium clove(s) , minced garlic clove(s)

2 large , coarsely chopped fresh tomato(es)

1/4 tsp crushed red pepper flakes

1/8 tsp black pepper

2 Tbsp , fresh, minced basil

2 Tbsp , fresh, minced chives

1/2 cup(s) fat free reduced sodium vegetable broth

8 oz , cooked according to package directions, drained (or thin spaghetti) uncooked angel hair pasta

4 oz , crumbled feta cheese

Directions

Preheat grill to medium.*

Place eggplant slices and pepper strips in a grill basket (or place vegetables on a sheet of heavy duty aluminum foil with holes poked in it to allow smoke through). Off heat, coat vegetables with cooking spray; season with 1/2 teaspoon of salt. Place on grill and cook until lightly browned and tender, about 2 to 3 minutes per side. Remove from heat and cool to room temperature. Cut vegetables into bite-size pieces; set aside.

Coat a large nonstick skillet with cooking spray; heat over low-medium heat. Add garlic and cook, stirring, for 1 minute. Add tomatoes and cook until slightly pulpy, about 1 minute more. Stir in vegetables, remaining 1/4 teaspoon of salt, red pepper flakes, black pepper, basil, chives and broth; increase heat to medium-high. Cook until broth is slightly reduced and mixture has a sauce consistency, about 2 to 3 minutes. Add pasta and toss to coat. Stir in cheese just before serving.

Notes

*To roast the vegetables, preheat the oven to 425ºF. Coat a baking sheet with cooking spray. Place vegetables on prepared baking sheet and coat with cooking spray; season with 1/2 teaspoon of salt. Roast, until lightly browned, about 20 minutes. Remove from oven and cool to room temperature.

Nutrition

6 smart points