Eggplant and Herb Pasta

Eggplant and Herb Pasta
Serves: 6
  • 6 oz bow tie or penne pasta
  • 1 medium eggplant
  • ¼ cup chopped onion
  • 2 cloves garlic, minced
  • 2 Tbsp extra virgin olive oil
  • 2 cups chopped tomatoes
  • 1 cup cherry tomatoes, halved
  • ¼ cup chopped basil
  • ¼ tsp sea salt
  • ⅛ tsp black pepper
  • ¼ cup grated Parmesan cheese
  • 2 Tbsp pine nuts
  1. Cook pasta according to package directions, drain. Meanwhile, in a large skillet cook and stir eggplant, onion and garlic in hot oil until onion is tender. Stir in chopped tomatoes. Bring to a boil and reduce heat. Simmer uncovered for 5 minutes. Stir in the cherry tomatoes, basil, salt and pepper. Heat through.
  2. To serve, toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese and pine nuts.
Nutrition Information
Calories: 332 Fat: 12 g Carbohydrates: 46 g Sodium: 92 mg Fiber: 5 g Protein: 11 g

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