Eggplant Pomodoro pasta

Ingredients:

  • 2 tablespoons extra-virgin olive oil

  • 1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes

  • 4 cloves garlic, minced

  • 1 box cherry tomatoes, halved

  • 12 ounces angel hair pasta, cooked

  • 1/4 cup chopped fresh basil

Step by step:

  1. Start by boiling your pasta water

  2. While water heats up, chop the eggplant and place in a bowl and sprinkle with salt, let sit to get rid of the excess water— pat dry with paper towel

  3. In a large pan, add olive oil and eggplant. Cook til soft, about 5 minutes

  4. Then, add garlic and cook til fragrant, then add cherry tomatoes, continue cooking til tomatoes are broken down (soft). Then before finishing add basil in and mix.

  5. Once the pasta is done cooking, drain and serve in a bowl. Top with sauce, add more basil to garnish and add your favorite protein on top! Enjoy!

Recipe credit: Eating Well

FOOD, RECIPESRemi Ishizukapasta, healthy, pomodoroComment