Title: Bow ties with eggplant sauce
 Categories: Digest, Jan., Fatfree
      Yield: 6 Servings
 
     12    Ounce(s)  Bow Tie Pasta,
           Uncooked
    1/4    Cup(s)
      2 md Garlic clove, minced
    1/4    Cup(s)
    1/4    Teaspoon(s) Cayenne pepper
      3    Cup(s) Eggplant, chopped
      3    Cup(s) Tomato canned low
           Sodium
    1/2    Teaspoon(s) Basil
    1/2    Teaspoon(s) Oregano
           Vegetable Stock
           Onion, chopped
 
  Cook pasta al dente.  Heat garlic, onion, and pepper in broth. Simmer
  5 minutes.  Add eggplant and simmer until soft. Add tomatoes, and
  spices. Simmer 20 minutes.  Toss with pasta.
  
  Nutritional Analysis
  
  Calories  ( 245 cal), Protein ( 8.7 g  ) Calories from Protein: 14 %
  Carbohydrate: 81 %  Fat:  5 %
  
  Posted by tkreider@census.gov (Tom Kreider) to the Fatfree Digest
  [Volume
       14    Issue 30] Jan. 30, 1995.
  
  Individual recipes