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Beth J. | Eggplant Tomato Pasta
Oct 6, 2011 at 3:41 am |
Eggplant |
1 Eggplant cubed and skinned (or keep the skin on if you like the skin)
1 can of diced tomatoes with basil, garlic, and oregano, undrained
1 tsp Garlic powder (or to taste)
1/2 box of bowtie pasta
Olive Oil
Shredded Cheese if desired, cheddar/parmesan/etc.
Cook pasta. Sautee eggplant on medium heat in olive oil with garlic powder. After most of the eggplant is cooked, 5ish minutes, add the diced tomatoes. Let cook for another 5 minutes or so. Pour over pasta. Top with cheese, if desire. | |
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