Eggplant and Tomato Pasta

1. 1

   Dice the eggplant, sprinkle lightly with salt, and stir fry with 1 clove of garlic in olive oil over low heat.

2. 2

   When the eggplant is cooked and golden brown like this, remove from the pan and put on a plate.

3. 3

   Saute the other clove of garlic in 2 tablespoons of olive oil in a pan over low heat until fragrant.

4. 4

   Add tomato puree and 1 cup of water, and simmer over medium heat for 15 minutes.

5. 5

   Add the eggplant to the tomato sauce, toss with cooked pasta, and it's done!

* Per serving · 4 servings · Values may vary.

No additional tips available.