Cook and stir eggplant in 2 Tbsp. dressing in large nonstick skillet on medium-high heat 5 min. Add sausage; cook 4 min. or until evenly browned, stirring frequently and adding garlic for the last minute. Stir in pasta sauce and crushed pepper. Bring to boil; cover. Simmer on medium-low heat 10 min. or until eggplant is tender, stirring occasionally. Meanwhile, cook pasta as directed on package, omitting salt.
Drain pasta; place in large bowl. Add sauce, basil and remaining dressing; mix lightly.
Sprinkle with cheese.
Cut 1 green pepper into strips; cook in dressing along with the eggplant. Continue as directed.
This delicious low-fat and low-calorie Italian-inspired meal is a great way to incorporate eggplant into your diet.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 63g
Dietary Fiber 12g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.