Fettuccine with Eggplant and Zucchini
1 12-oz. pkg. fettuccine or linguine
3 tbsp olive or salad oil
1 small eggplant (about 1 lb.) cut into 1/2-inch cubes
2 small zucchini (about 6-oz. each) cut into 2- by 1/2-inch strips
1 28-oz. can Italian plum tomatoes
1-1/2 tsp salt
1 tsp sugar
1/2 tsp pepper
Shaved Parmesan cheese
Prepare fettuccine in saucepot as label directs. Drain and return to
saucepot. Keep warm.
Meanwhile in 12-inch skillet over medium-high heat, in hot olive oil,
cook eggplant and zucchini until tender and golden, stirring
occasionally.
To vegetable mixture in skillet, add tomatoes with their liquid,
salt, sugar, and pepper. Over high heat, heat to boiling. Reduce heat
to low. Cover and simmer 10 minutes.
To serve, toss fettuccine with vegetable mixture. Sprinkle Parmesan
cheese over top.
Makes 4 Servings--490 calories each.
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