Simple Eggplant Pasta
A simple olive oil and broth-based pasta and eggplant dish flavored with onion, garlic, black olives, feta cheese, and spices.
Servings: 4
Calories: 417kcal
Equipment
Ingredients
- 8 oz spaghetti
- 1 med eggplant 2-3 cups
- 3 tbsp olive oil extra virgin
- 1/2 cup onion finely chopped
- 1 tbsp garlic minced
- 1 tsp Italian spices
- 1/4 tsp red pepper
- 1/2 cup black olives small can, sliced
- 1 cup broth chicken or vegetable
- 1/2 cup feta cheese
- 1/4 cup Parmesan cheese shaved, garnishhh
- 1/4 cup Parsley chopped, garnish
Instructions
Pasta
- Fill stockpot half full with water and heat to a boil.
- Add pasta and cook over medium high heat for 8-10 minutes until pasta is done and al dente. Firm and not too soft
- Add pasta to a bowl of cold water. This will prevent pasta from sticking. Drain.
- Return pasta to stockpot and sprinkle with olive oil.
Eggplant
- Chop eggplant into 1-2 inch strips. Sprinkle with salt. Stir.
- Heat eggplant in microwave for 3 minutes. Stir and Heat for 3 minutes. Let cool.
- Press cooled eggplant between paper towels to remove moisture. Set aside
Sauce
- Heat olive oil in pan and add chopped onion. Saute for 3 minutes
- Add garlic and stir. Then add eggplant, spices, and red pepper. Cook until eggplant is browned.
- Add black olives and broth. Stir until heated through.
Eggplant Pasta
- Add sauce to stockpot of pasta. Add feta cheese. Mix and heat through over medium-low heat. Sprinkle with shaved Parmesan cheese and parsley.
Nutrition
Calories: 417kcal | Carbohydrates: 48g | Protein: 13g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 814mg | Potassium: 188mg | Fiber: 3g | Sugar: 4g | Vitamin A: 635IU | Vitamin C: 7mg | Calcium: 201mg | Iron: 1mg