Italian Eggplant Pasta - Simple

• doses: 4 servings
• tempo ativo: 10 minutes
• tempo total: 35 minutes

Ingredientes

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

Instruções

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!

Informação Nutricional

• Calorias: 320 kcal
• Gordura Total: 15 g
• Gordura Saturada: 2 g
• Gordura Insaturada: 12 g
• Sódio: 591 mg
• Carboidratos Totais: 42 g
• Fibra Alimentar: 9 g
• Açúcares Totais: 9 g
• Proteína: 8 g