Ingredients
- 1 pound Rotini
- 1 Medium Eggplant
- Olive Oil
- 1 whole Medium Onion, Diced
- 4 cloves Garlic, Finely Chopped
- 28 ounces, weight Diced Tomatoes
- Fresh Basil
- Salt And Pepper, to taste
- Parmesan Cheese To Taste
Preparation Instructions
Cook pasta according to package directions.
Slice eggplant into round slices. Sprinkle one side with salt and allow to stand or 15 minutes. Turn over and repeat. Rinse eggplant and pat dry. Dice into 1/2 inch pieces.
In a large skillet over medium heat, heat olive oil and cook onion and garlic until starting to turn color, about 5 minutes.
Add eggplant, stirring gently. Cook for 8 minutes, or until somewhat tender. Dump in canned tomatoes and reduce heat to simmer. Add salt and pepper and simmer until eggplant is tender. Toss in cooked pasta and chopped basil. Stir in 3/4 cup grated Parmesan cheese.
Garnish with shaved Parmesan and enjoy!
Recipe from: The Pioneer Woman
Slice eggplant into round slices. Sprinkle one side with salt and allow to stand or 15 minutes. Turn over and repeat. Rinse eggplant and pat dry. Dice into 1/2 inch pieces.
In a large skillet over medium heat, heat olive oil and cook onion and garlic until starting to turn color, about 5 minutes.
Add eggplant, stirring gently. Cook for 8 minutes, or until somewhat tender. Dump in canned tomatoes and reduce heat to simmer. Add salt and pepper and simmer until eggplant is tender. Toss in cooked pasta and chopped basil. Stir in 3/4 cup grated Parmesan cheese.
Garnish with shaved Parmesan and enjoy!
Recipe from: The Pioneer Woman
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