Things You’ll Need:
- ½ eggplant, diced
- 1 green pepper, diced
- ½ onion, diced
- 6 small mushrooms, diced
- 3 tbsp olive oil
- Garlic powder
- Garlic salt
- Salt & pepper
- 1 tsp lemon juice
- 3 ½ cups whole wheat elbow macaroni
- 1 jar Cheesy Ragu Light Parmesan Sauce
In a medium size sauce pan, bring 4 cups of water to a boil. Add whole wheat elbow macaroni and heat over high heat for approximately 10 minutes or until noodles are soft. Drain and place aside.
Heat olive oil over medium high heat in a frying pan. Add
eggplant, green pepper, onion, and mushrooms and sautee. Add a sprinkle of garlic powder and garlic salt, and a dash of salt and pepper to taste. Pour in lemon juice and stir into eggplant mixture. Heat until thoroughly sauteed.
Pour a whole jar of Cheesy Ragu Light Parmesan sauce over eggplant mixture and heat for about 10 minutes. Mix the whole wheat noodles with the Parmesan cheese/eggplant mixture and stir until blended.
Serve with a couple slices of whole wheat bread and I Can’t Believe It’s Not Butter Butter Spray and enjoy! You can also make this recipe with chicken instead of eggplant or tuna fish if you prefer.