1 lb pasta
1-2 medium eggplant
1 large onion
4 cloves garlic
1 large can (28 oz) diced tomatoes
Fresh basil
Parmesan
Slice eggplant and sprinkle with salt. Let sit for 15 minutes, rinse and pat dry. Repeat on other side. Cube eggplant and put in large pan with olive oil, onion and garlic. Cook about 8 minutes or until eggplant turns a little brown and is slightly tender. Add tomatoes and fresh basil, salt and pepper to taste and toss with pasta. Stir in generous amount of grated Parmesan.
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