Summertime Eggplant and Herbs
|Eggplant||1 Medium, peeled, chopped|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||2 Tablespoon|
|Chopped tomatoes||2 Cup (32 tbs)|
|Cherry tomatoes||1 Cup (16 tbs), halved|
|Slivered basil||1⁄4 Cup (4 tbs)|
|Snipped savory||1 Tablespoon|
|Shredded cheese||1⁄4 Cup (4 tbs) (Parmesan Or Romano)|
|Pine nuts/Slivered almonds||2 Tablespoon, toasted|
1. Cook pasta according to package directions; drain.
2. Meanwhile, in a large skillet cook and stir eggplant, onion, and garlic in hot oil till onion is tender. Add chopped tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in the cherry tomatoes, basil, savory, 1/4 teaspoon salt, and 1/8 teaspoon pepper; heat through.
3. To serve, toss vegetable mixture with hot pasta. Sprinkle with Parmesan or Romano and pine nuts or almonds.