Serves: 4
Total Calories: 246

4 ounces uncooked penna rigate pasta
1 (14 1/2-ounce) can diced tomato seasoned with peppers and onions
1 pound eggplant, cut in 8 1/4-inch slices
3 ounces feta cheese seasoned with sun-dried tomatoes and basil, crumbled

1. Heat broiler.

2. Cook pasta according to package directions, omitting any salt or fat.

3. Pour tomatoes with liquid into a 12-inch nonstick skillet and bring to a boil over high heat. Continue to boil 3 minutes or until most of the liquid has evaporated and remainder measures 1 cup. Remove from heat and set aside.

4. Meanwhile, arrange eggplant slices on a nonstick baking sheet. Lightly spray slices with cooking spray and broil no closer than 5-6 inches away from heat source for 3 minutes. Turn and broil 3 minutes or until lightly brown and tender.

5. Remove from broiler, top each eggplant slice with equal amounts of tomato mixture (about 2 Tbsp per slice), and sprinkle crumbled feta evenly over all. Broil 1 minute longer to heat through and allow cheese to melt slightly. Serve over hot pasta.

EXCHANGES
1 1/2 Starch
3 Vegetable
1 Fat

NUTRITION FACTS
Calories 232
Calories from Fat 53
Total Fat 6g
  Saturated Fat 3g
Cholesterol 15mg
Sodium 564mg
Total Carbohydrate 35g
  Dietary Fiber 5g
  Sugars 11g
Protein 10g

Nutritional Facts:

Serves: 4
Total Calories: 246
Calories from Fat: 117

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