Leek, Eggplant, and Tomato Pasta

Now that school is back in full swing, things have started to get a little crazy. I'm finally starting classes for my specialty, pediatrics, and I couldn't be happier, but it is a ton of work and takes a ton of time. I just keep telling myself it will all be worth it to see PNP after my name!

I'm still trying to make time for things that I enjoy doing however, like making and photographing recipes for this blog. I also went bowling this weekend and bowled an abysmal 46 and 59. Yikes.

Anyway, this recipe was something new for me. I got the leek and eggplant in my bi-weekly delivery from Boston Organics and had no idea what to do with them. I don't think I've really ever cooked with these two ingredients. But I was down for a challenge. I also got cabbage and butternut squash in my delivery that I am still trying to figure out.

While I know that I like everything I got in my box, they are not things I would normally buy for myself. That's one of the reasons I enjoy getting the delivery - it forces me out of my comfort zone and forces veggies into me since I don't want to waste anything.

Leek, Eggplant, and Tomato Pasta
Adapted from i heart eating


Makes 8 servings

Ingredients
16 oz short pasta (I used elbows)
1 1/4 lbs eggplant, peeled and sliced into 1/4 inch thick rounds
1 tablespoon olive oil
1 leek, chopped
5 cloves garlic, chopped
2 (15 oz) cans tomato sauce
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
1/4 cup grated Parmigiano Reggiano cheese
4 oz. mozzarella cheese, cut into bite-sized pieces

Instructions
1. Cook pasta according to directions.

2. Sprinkle eggplant with salt and let sit for about 10 minutes on a baking sheet with paper towels underneath; flip eggplant over and repeat. Rinse eggplant and squeeze dry with a paper towel.

3. Heat olive oil in a large skillet and add leeks and garlic, cook for about 5 minutes, until softened. Add eggplant, tomato sauce, sugar, basil, oregano, salt and pepper and cook for about 10-15 minutes, or until eggplant has softened. Stir in Parmigiano Reggiano cheese,

4. Combine cooked pasta and sauce and stir in mozzarella cheese.

Nutritional Information
Calories: 328
Fat:
Carbs: 6
Fiber: 56
Protein: 11
Sodium: 551 (no added salt)
Points+: 8