You’d never believe that this hearty, creamy pasta dish contains just half a serving of pasta per portion. The roasted red pepper sauce packs in all the flavor you crave, trasncending the 200-300 (depending on portion size) calorie count. Watch the accompanying video.
Preheat oven to 425 degrees. Prepare pasta according to package instructions; set aside. Cut eggplant slices into long, thin strips, a little wider than your pasta. Place in a colander and sprinkle with salt. Let sit for 20 minutes and rinse.
Place pepper cut side down on a greased baking sheet; bake until skin blisters, about 40 minutes. Let cool and peel.
Add eggplant slices to the same baking sheet (they can bake simultaneously) and bake for 25 minutes.
Meanwhile, grease a sauté pan with nonstick cooking spray and heat over low heat. Add onion, garlic, and salt, and cook until onion is soft, seven minutes. Stir in tomato paste. In a blender, combine onion mixture, red pepper, and yogurt.
When ready to serve, grease the sauté pan with nonstick cooking spray. Add pasta and eggplant strips to the pan. Add red pepper sauce and toss to coat. Season with salt to taste. Serve and top with a sprinkle of Parmesan shavings per serving.