Eggplant and Cream On Pasta

Name: Eggplant and Cream On Pasta
Total time: 1 h
Yield: 4 servings
Ingredients: 2 teaspoons pink peppercorns; 2 teaspoons green peppercorns; 1 teaspoon white peppercorns; 1 1/2 teaspoons dry mustard; 1 1/4 teaspoons onion powder; 1 teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon dried basil leaves; 1/2 teaspoon ground white pepper; 1 cup nonfat cottage cheese; 5 ounces evaporated skim milk; 1/4 cup nonfat cream cheese; 2 cups peeled diced eggplant; 2 cups diced onions; 2 cups quartered fresh mushrooms; 2 cups apple juice; 1 cup chicken stock; 3 cups cooked penne or other tubular pasta

Recipe from Paul Prudhomme

Adapted by Marian Burros

Total Time: 1 hour
Rating: 3(7)
Comments: Read comments

Featured in: EATING WELL; Low Fat and Lots of It From Prudhomme

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Ingredients

Yield:4 servings

2teaspoons pink peppercorns
2teaspoons green peppercorns
1teaspoon white peppercorns
1½teaspoons dry mustard
1¼teaspoons onion powder
1teaspoon salt
1teaspoon garlic powder
1teaspoon dried basil leaves
½teaspoon ground white pepper
1cup nonfat cottage cheese
5ounces evaporated skim milk
¼cup nonfat cream cheese
2cups peeled diced eggplant
2cups diced onions
2cups quartered fresh mushrooms
2cups apple juice
1cup chicken stock
3cups cooked penne or other tubular pasta

Ingredient Substitution Guide

Preparation

Step 1
To make the seasoning mix, combine the peppercorns, dry mustard, onion powder, salt, garlic powder, basil leaves and white pepper in a small bowl and set aside. Combine the cottage cheese, skim milk and cream cheese in a blender and process until smooth. Set aside. Heat a heavy 10-inch skillet, preferably nonstick, over high heat for about four minutes.
Step 2
Combine 1 cup of the eggplant, 1 cup of the onions, 1 cup of the mushrooms, and 2 tablespoons of the seasoning mix in the skillet. Stir and cook for two to three minutes.
Step 3
Add 1 cup of the apple juice and cook, scraping the bottom occasionally, until all the liquid evaporates and a glaze forms, about 15 minutes. Add the remaining apple juice, scrape the bottom of the skillet, and add the chicken stock, and the remaining eggplant, onions, mushrooms and seasoning mix. Stir, bring to a boil, and cook over medium heat for 10 minutes.
Step 4
Remove from heat and whisk the cottage cheese mixture into the sauce until blended. Add drained pasta, toss, and serve.

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