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Continued: Recipes: Fusilli with Spicy Eggplant and Spaghetti with Wilted Peppers

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  • Last update: July 3, 2013 - 1:00 PM

Nutrition information per serving:

Calories 276 Fat 25 g Sodium 243 mg Saturated fat 10 g

Carbohydrates 5 g Calcium 225 mg

Protein 14 g Cholesterol 40 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, 2 high-fat meat, 2 fat.

Fusilli with spicy eggplant √

Serves 6.

Note: Ricotta salata is a firm, salty Italian cheese; you could substitute feta cheese. From the Los Angeles Times Test Kitchen.

• 1 lb. eggplant

• Salt

• 1/4 c. olive oil

• 1 c. diced onion

• 4 garlic cloves, sliced

• 1/4 tsp. to 1 1/2 tsp. dried red pepper flakes

• 1 1/2 c. chopped tomatoes

• 3 tbsp. capers

• 1/2 c. white wine

• 1 lb. fusilli (short spiral-shaped pasta)

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