Penne with Eggplant-Legume Sauce

Food and nutrition


Portions:4 servings

Preparation:10 minutes

Cooking:15 minutes
Published on 1 November 2018

Ingredients


10 ml (2 tsp.) olive oil

90 ml (6 tbsp.) eggplant, diced

60 ml (1/4 cup) zucchini, diced

Salt and pepper to taste

1 clove of garlic, minced

1 tomato, seeded and diced

125 ml (1/2 cup) canned kidney beans, drained and rinsed

125 ml (1/2 cup) vegetable juice

5 ml (1 tsp.) dried oregano

2.5 ml (1/2 tsp.) sambal oelek

500 ml (2 cups) penne, cooked

Nutritional Values

Calories:317 calories
Total lipids:6 g
Total carbohydrates:58 g
Proteins:13 g

Directions


In a large pot over medium heat, heat olive oil and sauté eggplant and zucchini for 4 to 5 minutes. Add salt and pepper.

Add garlic, tomato, kidney beans, vegetable juice, oregano, and sambal oelek. Cook for 10 minutes.

Add pasta to the prepared sauce, mix, and reheat.

Spinach salad: 250 ml (1 cup) spinach, drizzled with 10 ml (2 tsp.) olive oil and 2.5 ml (1/2 tsp.) balsamic vinegar (92 calories).

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