from her site. high in calorie EEK use wheat pasta instead. maybe use as a side dish. serving will only 250 then. http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=937f9560cc571110VgnVCM1000003d370a0aRCRD&xsc=eml_eat_2008_07_09

Ingredients

8	tablespoons olive oil
1	large eggplant (about 1 pound), peeled and cut into 1/2-inch pieces
1	medium onion, finely chopped
1	green bell pepper (ribs and seeds removed), finely chopped
1	zucchini (about 8 ounces), quartered lengthwise, sliced inch thick crosswise
1	garlic clove, minced
1/2	tsp sea salt
1/2	tsp ground pepper
1	lb. lean ground beef
28	ounces crushed tomatoes
1	tablespoon dried oregano
1	lb rigatoni
1	tblsp Parmesan cheese, shaved

Directions

1. 1. In a Dutch oven or large (5-quart) saucepan with a lid, heat 6 tablespoons oil over medium-high. Add eggplant; cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer to a bowl; set aside.
   
   
2. 2. Add remaining 2 tablespoons oil to pan; reduce heat to medium. Add onion, bell pepper, zucchini, and garlic. Season with salt and pepper; cook, stirring occasionally, until vegetables have softened, 7 to 10 minutes.
   
   
3. 3. Add beef; cook, stirring and breaking up meat with a spoon, until no longer pink, 5 minutes.
   
   
4. 4. Bring a large pot of salted water to a boil. Meanwhile, add tomatoes, oregano, and eggplant to beef-vegetable mixture; season with salt and pepper. Bring to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce is thick and eggplant is tender, about 25 minutes. Season with salt and pepper.
   
   
5. 5. Meanwhile, cook pasta until al dente, according to package instructions. Drain; serve topped with sauce and, if desired, Parmesan.
   
   

Categories

First Course

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in vitamin C