Italian Eggplant Pasta - Simple

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 35 minutes

Ingrédients

2 small to medium eggplants

1 teaspoon salt

¼ cup olive oil

1 -2 cloves garlic chopped

¼ cup chopped fresh Italian parsley

1 teaspoon oregano

1-2 pinches hot pepper flakes (if desired)

⅓ cup water

3 cups cooked pasta

Instructions

In a medium bowl add the sliced or cubed eggplant and toss with 1 teaspoon of salt, let sit for 20 minutes, then drain but do not rinse.

In a large pan add olive oil, garlic, oregano, hot pepper flakes, parsley and drained eggplant. Gently combine together, then add the water, cook uncovered on low/medium heat for approximately 15-20 minutes (stirring occasionally), then raise the heat a little, and continue to cook until the water has evaporated and eggplant is tender and golden. Toss with 3 cups cooked pasta, and sprinkle with freshly grated parmesan cheese. Serve immediately. Enjoy!

While the eggplant is cooking bring a large pot of water to boiling and add a little salt. Cook the pasta al dente. Then add to the cooked eggplant, add a half ladle of pasta water and cook on medium tossing gently for approximately a minute. Serve immediately with freshly grated parmesan cheese if desired. Enjoy!

Nutrition

• Calories: 320 kcal
• Lipides Totaux: 15 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 12 g
• Sodium: 591 mg
• Glucides Totaux: 42 g
• Fibres Diététiques: 9 g
• Sucres Totaux: 9 g
• Protéines: 8 g