Serves: 2
Total Calories: 244

4 ounces uncooked linquini noodles
1 teaspoon vegetable oil
1 medium japanese eggplant, chopped (about 1 1/2 cups)
3/4 cup chunky garlic and onion spaghetti sauce
1 to 2 teaspoon Sichuan hot and spicy sauce or Chinese chili sauce
1/2 teaspoon freshly grated ginger root, if desired

1. Cook linguine as directed on package.
2. While linguine is cooking, heat oil in 1-quart saucepan over medium-high heat. Sauté eggplant in oil. Stir in spaghetti and Sichuan (Szechuan) sauces reduce heat to medium. Cook 2 minutes, stirring occasionally, until hot.
3. Drain linguine and toss with eggplant sauce. Sprinkle with gingerroot.

1 Serving: Calories 385 (Calories from Fat 65) Fat 7g (Saturated 1g) Cholesterol 0mg Sodium 510mg Carbohydrate 80g (Dietary Fiber 10g) Protein 11g % Daily Value: Vitamin A 18% Vitamin C 14% Calcium 4% Iron 20% Diet Exchanges: 4 Starch, 1 Fruit

From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 244
Calories from Fat: 51

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