Inspired by eggplant, garlic, summer, and Italy, this dish is simple and delicious.
Eggplant | 1 , peeled ((peeled and sliced lengthwise 1/4" thick)) | |
Salt | 1 Pinch ((for eggplant)) | |
Olive oil | 2 Tablespoon | |
Onion | 1 Cup (16 tbs) , chop | |
Garlic | 6 Clove (30 gm) , dice (you can use less if you'd like) | |
Salt & pepper | To Taste | |
Thyme | 1 Pinch | |
Red pepper flakes | 1 Pinch | |
Vegetable stock/Pasta water | 1/2 Cup (8 tbs) | |
Cooked pasta | 1/2 Cup (8 tbs) ((use your favorite kind of fettuccine noodles, broken into 2" pieces)) | |
Fresh basil | 1 , chop ((for topping)) | |
Lemon slices | 2 ((for topping)) |
1. Arrange eggplant on a baking sheet and sprinkle liberally with salt. Let stand for 15-30 minutes (drawing out the moisture, rendering them less bitter). Rinse and pat dry. Chop or dice.
2. Heat skillet. Add 1 T oil. When oil is hot, add onion, eggplant, and seasonings. Cook for 8-10 minutes, stirring often, over medium heat.
3. Add garlic and remaining oil. Reduce heat to medium-low. Cook for 2-3 minutes, stirring often.
4. Add pasta and vegetable stock (or pasta water). Stir. Taste and adjust seasoning if desired. (If using leftover pasta, cook for a few minutes more, or until pasta is heated through.)
5. Serve topped with basil and a squeeze of lemon
Serving size Complete recipe
Calories 561Calories from Fat 281
% Daily Value*
Total Fat 32 g49.2%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 827 mg34.46%
Total Carbohydrates 65 g21.7%
Dietary Fiber 16 g64%
Sugars 15 g
Protein 11 g22%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet