Pasta With Eggplant Sauce

From Dr. Shintani's "Eat More, Weigh Less". Each serving is only 265 calories!

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1⁄2 teaspoon olive oil
• 1 1⁄2 lbs eggplants, unpeeled and in 1/2 chunks
• 1  large red onion, chopped
• 3  large garlic cloves, minced
• 1  cup mushroom, coarsely chopped
• 1  cup green pepper, coarsely chopped
• 1  lb plum tomato (2-3 13.5 oz cans)
• 2  teaspoons dry basil
• 1  teaspoon dry oregano
• 1  teaspoon sugar
• 2⁄3 cup cilantro
•  salt, to taste
•  pepper, to taste
• 1  lb pasta

Directions

1. Heat oil, add eggplant, onions, and sauté over medium heat until soft and lightly browned, stirring frequently.
2. Add garlic, mushrooms, and bell pepper, and continue to sauté.
3. Add tomatoes, basil, oregano, and sugar.
4. Cook covered for 10 minutes.
5. Add cilantro.
6. Season with salt and pepper.
7. Cover and simmer 15 to 20 minutes.
8. Cook pasta.
9. Pour hot pasta sauce over pasta and serve.