Whole Wheat pasta with Spicy Eggplant
Ingredients:
I medium onion, diced
1 Large eggplant, peeled, quartered and cut into 1/2 "dice
3 cloves garlic, minced
1 tsp chili powder
1 14 oz can chopped tomatoes
2 Tbsp. Red Wine Vinegar
salt to taste
1/2 pound whole wheat pasta
2 tsp oregano,
2 tsp basil
3 cups Spinach, chopped
(1/2 cup Daiya shreds, optional)
Place the onion in a pan and saute over medium heat for about 10 minutes, add water 1 Tbsp at a time, if the onion starts to stick. Add the eggplant and cook, stirring for about 5 minutes, adding water only when eggplant starts to stick.
Add the garlic and spices and cook another 30 seconds. Add the tomatoes, red wine vinegar and cook, covered for about 10 minutes. Stir in the spinach in the last 2 minutes of cooking. Season with salt and
top with Daiya shreds if using.
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