• 1/2 lb. egg noodles
• 5 ounces eggplant, peeled and diced
• 5 ounces zucchini, sliced
• 1 Tbs. plus 1 tsp. virgin olive oil
• 1 lb. top sirloin bison steak, 1 inch thick, cut into 1/2 inch slices
• 1-1/4 carrots, sliced
• 1/2 cup onion, diced
• 2 cloves garlic, crushed
• 1-1/3 cups recipe-ready crushed tomatoes
• 2 Tbs. tomato paste
• 1 tsp. Italian herb seasoning
• 1/8 tsp. pepper
• 3 ounces shredded mozzarella cheese
• 2 Tbs. grated Parmesan cheese

Cook noodles in boiling salted water until al dente. Drain and keep warm. Combine eggplant and zucchini in a colander and sprinkle generously with salt. Let sit 20 minutes. Rinse thoroughly under cold water. Drain and pat dry. Heat oil in a heavy nonstick skillet over medium high heat. Sauté meat 4-5 minutes, stirring frequently, until browned. Add eggplant, zucchini, carrots, onions and garlic 3 minutes. Stir in remaining ingredients, except pasta and cheeses, and mix thoroughly. Reduce heat to low and simmer 20 minutes or until vegetables are tender. Combine noodles with vegetables in a serving bowl and toss. Sprinkle with mozzarella and Parmesan.

Per serving: calories 577, fat 18.1g, 28% calories from fat, cholesterol 165mg, protein 48.8g, carbohydrates 54.4g, fiber 5.2g, sugar 8.0g, sodium 428mg, diet points 12.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.0, Fruit: 0.0, Bread: 2.8, Lean meat: 5.4, Fat: 1.2, Sugar: 0.1, Very lean meat protein: 0.0

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The recommended wines are: Fumé Blanc, Beaujolais, or Pinot Noir.