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Fettuccine with Eggplant Persillade Recipe

Fettuccine with Eggplant Persillade Recipe

4 servings



1 each: chopped medium onion, green and red bell pepper

1 small eggplant, unpeeled, cubed

2 teaspoons minced roasted garlic

1/2 cup canned reduced-sodium vegetable broth

Salt and pepper, to taste

1/2 cup finely chopped parsley

8 ounces whole wheat fettuccine, cooked, warm

2-4 tablespoons grated fat-free parmesan cheese


Saute onion, bell peppers, eggplant, and garlic in lightly greased large skillet 5 minutes, stirring occasionally. Add broth and heat to boiling, reduce heat and simmer, covered, until eggplant is tender and broth absorbed, about 5 minutes. Season to taste with salt and pepper. Toss vegetable mixture with parsley, pasta and cheese.

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