Japanese eggplants are a little more tender than other versions, which is why I use them in this dish. Eggplant rotini is quick, healthy, and deeeelicious!!
Eggplant Rotini
2 Japanese eggplants
4 cloves garlic, minced finely
4 tablespoons extra-virgin olive oil
1/2 cup grated parmesan cheese
salt and black pepper
1 tablespoon thyme
1/4 cup flat-leaf Italian parsley
1/4 cup water
1 14 oz. can diced tomatoes, with their juices
1 pound whole-wheat rotini pasta
Cook the rotini until it is al dente.
Meanwhile, in a skillet, saute garlic in extra-virgin olive oil for 2 minutes. Add eggplant, stir, and add water. Continue to simmer until the eggplant is tender. Then, add tomatoes, salt, black pepper, and thyme. Allow to cook until most of the juices have cooked away, and add the parsley. Next, combine the pasta with this mixture. Cool for 3 minutes, top with parmesan cheese, drizzle with olive oil (if desired) and serve.
Serves approximately 4.
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