New Year, Healthier You

This week's cookbook is The South Beach Diet: Quick & Easy Cookbook by Arthur Agatston, M.D.

Whole-Wheat Penne with Eggplant and Ricotta

(Makes 4 2-cup servings)

Tossing hot pasta with ricotta cheese creates a quick creamy sauce that's rich in taste and low in fat. Top this dish with fresh parsley or basil, if you have some on hand.

2 tablespoons extra-virgin olive oil, plus more for pan
1 1/2 pounds eggplant, cut into 1-inch cubes
8 ounces whole-wheat or spelt penne
1 small onion, thinly sliced
3 garlic cloves, minced
1 (14.5-ounce) can chopped tomatoes
2 teaspoons balsamic vinegar
1 cup part-skim ricotta cheese
Salt and freshly ground black pepper

1. Heat oven to 450 degrees F

2. Lightly coat a baking pan with oil. Place eggplant in the pan, drizzle with 1 tablespoon of the oil, season with salt and pepper, toss to coat, and spread in an even layer. Bake, stirring once, until eggplant is slightly browned, about 25 minutes.

3. While eggplant is roasting, cook pasta according to the package directions.

4. Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more. Add tomatoes with juice and bring to a boil. Reduce heat to medium-low, cover, and simmer for 3 minutes. Stir in vinegar and season to taste with salt and pepper.

5. Drain pasta, place in a large bowl, and add tomato mixture, eggplant, and cheese. Toss to combine, season with salt and pepper, and serve.

Per serving: 420 calories, 14g fat, 4g saturated fat, 18g protein, 62g carbohydrate, 12g dietary fiber, 320mg sodium