Ingredients

1 small eggplant
peeled and cubed
2 teaspoons salt
1 pound lean ground chuck
1 tablespoon canola oil
1 medium zucchini
chopped
1 medium bell pepper
chopped
1 medium onion
chopped
1 tablespoon finely minced garlic (about 3 cloves)
1 14.5 ounce can low sodium beef broth
1 24 ounce jar chunky garden style pasta sauce
2 cups water
1 teaspoon dried basil
1 cup uncooked whole grain pasta

Directions

Place the cubed eggplant in a colander.  Toss with the salt and let set for 20-25 minutes. Thoroughly rinse in cold water and press as much water out of the eggplant as possible. Set aside. In a large heavy pot, brown the ground beef over medium heat until crumbly and no longer pink. Drain. Raise the heat to medium-high. Add the canola oil to the same pot. Return the beef to the pot. Add the zucchini, bell pepper, onion and garlic. Cook together for 5-7 minutes, until onion is translucent. Add the eggplant to the mixture and continue to cook for 5 minutes. add the beef broth, pasta sauce, water and basil. Bring to a boil, then reduce heat to medium-low, cover and simmer for 10 minutes. add the pasta. Raise heat to medium. Bring to a slow boil and cook, stirring occasionally for 10-=12 minutes, or until the pasta is tender.

Nutrition Facts

210 calories
10 g fat
3 g saturated fat
35 mg cholesterol
680 mg sodium
19 g carbohydrate
3 g fiber
8 g sugar
13 g protein