Whole-Wheat Penne With Eggplant and Ricotta

Prep time: 15 minutes | Start to finish: 40 minutes | Serves: 4 (2 cups) Details: Tossing hot pasta with ricotta cheese creates a quick, creamy sauce that's rich in taste and low in fat. Top this dish with fresh parsley or basil, if you have some on hand. (Phase 2) Ingredients: 2 tablespoons extra-virgin olive oil, plus more for pan 1 1/2 pounds eggplant, cut into 1-inch cubes Salt and freshly ground black pepper 8 ounces whole-wheat or spelt penne 1 small onion, thinly sliced 3 garlic cloves, minced 1 (14.5-ounce) can chopped tomatoes 2 teaspoons balsamic vinegar 1 cup part-skim ricotta cheese

Nutritional Information: 420 calories 14 g total fat (4 g sat) 62 g carbohydrate 18 g protein 12 g fiber 320 mg sodium

Directions: Heat oven to 450°F. Lightly coat a baking pan with oil. Place eggplant in the pan, drizzle with 1 tablespoon of the oil, season with salt and pepper, toss to coat, and spread in an even layer. Bake, stirring once, until eggplant is lightly browned, about 25 minutes. While eggplant is roasting, cook penne according to the package directions. Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more. Add tomatoes with juice and bring to a boil. Reduce heat to medium-low, cover, and simmer for 3 minutes. Stir in vinegar and season to taste with salt and pepper. Drain pasta, place in a large bowl, and add tomato mixture, eggplant, and cheese. Toss to combine, season with salt and pepper, and serve.