This combination of slightly smoky grilled eggplant and sweet tomatoes is delightful. The eggplant-tomato mixture served over whole-wheat pasta with fresh basil and a bit of salty cheese makes an easy, healthy weeknight dinner.

Serves 4

Active Time: 30 minutes

Total Time: 30 minutes

Ingredients

Directions

1. Put a large pot of water on to boil. Preheat grill to medium-high.

2. Toss tomatoes with 3 tablespoons oil, the oregano, garlic, pepper, crushed red pepper, and salt in a large bowl.

3. Brush eggplant with the remaining 1 tablespoon oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Let cool for 10 minutes. Chop into bite-size pieces and add to the tomatoes along with basil.

4. Meanwhile, cook pasta according to package directions. Drain.

5. Serve the tomato mixture on the pasta. Sprinkle with cheese.

Recipe nutrition per serving: 449 Calories, Total Fat: 19 g, Saturated Fat: 4 g, Cholesterol: 8 mg, Carbohydrates: 62 g, Fiber: 12 g, Total Sugars: 10 g, Protein: 14 g, Sodium: 392 mg, Potassium: 841 mg, Iron: 4 mg, Folate: 94 mcg, Calcium: 109 mg, Vitamin A: 1374 IU, Vitamin C: 21 mg.

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