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Summertime Eggplant And Herbs

Everton.Stonehead's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Simmering
Interest: 
Summer, Everyday
Ingredient: 
Eggplant
Cook Time: 
10 Minutes

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