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Fettuccine with Eggplant Sauce


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May 5, 2015

Prep Time: 10 minutes
Cook Time: 40 minutes


  • 1 small eggplant
  • 2 Tbsp. (30 mL) canola oil
  • ½ cup (125 mL) chopped onion
  • 1 tsp. (5 mL) minced garlic
  • 1 14.5 oz. (425 g) can Italian-style stewed tomatoes
  • 1 15 oz. (425 g) can lower-sodium tomato sauce
  • 1 green pepper, cut into strips
  • 2 tsp.(10 mL) dried basil
  • 1 tsp. (5 mL) dried oregano
  • salt
  • black pepper
  • 8 oz. (250 g) dried fettuccine


  1. Peel eggplant and cut into ½-inch (1 cm) cubes.
  2. In a large saucepan, heat oil. Cook eggplant over medium-high heat about 7 minutes or until nearly tender. Add onion and garlic; cook and stir for 3 more minutes. Add un-drained tomatoes, tomato sauce, green pepper, basil and oregano. Bring to a boil, reduce heat. Cover and simmer for 30 minutes. Season to taste with salt and pepper.
  3. While sauce is simmering, cook pasta according to package directions; drain and return to saucepan. Combine sauce and pasta; toss to coat.
Download this recipe and others as part of the Sunday Dinner Pledge Spring/Summer Meal Plan Week 4 PDF (843Kb)

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