• 1/2 lb. wide egg noodles
• 5 ounces eggplant, peeled and diced
• 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
• 5 ounces frozen peas
• 1 tsp. Italian herb seasoning

Cook noodles in boiling salted water until al dente. Drain and keep warm. Place eggplant in a colander and sprinkle 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, carrots, onions, and garlic and cook 3 minutes. Stir in remaining ingredients 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.

Per serving: calories 529, fat 13.7g, 23% calories from fat, cholesterol 151mg, protein 43.6g, carbohydrates 57.2g, fiber 6.6g, sugar 8.4g, sodium 303mg, diet points 10.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.0, Fruit: 0.0, Bread: 3.1, Lean meat: 4.5, Fat: 0.9, Sugar: 0.1, Very lean meat protein: 0.0

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The recommended wines are: Fumé Blanc, Beaujolais, or Zinfandel.