Name: Fusilli Pasta With Chard And Eggplant
Yield: 4 servings
Ingredients: 1/2 medium onion, diced; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 1/2 cups eggplant, cut into 1-inch pieces; One bunch chard, coarse part of stems removed, leaves well rinsed and coarsely chopped; 1 tablespoon coarsely chopped or torn basil; Salt and pepper, to taste; 1 pound fusilli pasta; 1-2 teaspoons olive oil; 1 cup freshly grated parmesan cheese; Juice of 1/2 lemon (optional); 1/2 teaspoon of lemon zest (optional)

Servings: 4 persons

1/2 medium onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 1/2 cups eggplant, cut into 1-inch pieces
One bunch chard, coarse part of stems removed, leaves well rinsed and coarsely chopped
1 tablespoon coarsely chopped or torn basil
Salt and pepper, to taste
1 pound fusilli pasta
1-2 teaspoons olive oil
1 cup freshly grated parmesan cheese
Juice of 1/2 lemon (optional)
1/2 teaspoon of lemon zest (optional)

1
Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Saute onion for about 2 minutes, until soft. Add garlic and cook for one more minute. Add eggplant and saute until just soft, about 4-5 minutes. Add chard and cook for about 1 minute.
2
While veggies are sauteing, cook the fusilli according to package directions. Strain and add into the pan with the vegetables and stir until well mixed. Add a little bit of the pasta water if the mixture is too dry.
3
Pour into a serving bowl and toss with the basil and a little olive oil (1-2 teaspoons), and the lemon zest and juice (if using). Toss with parmesan cheese to taste. You can also add cherry tomatoes that have been cut in half.
4
This dish can be served warm or at room temperature. Serves 4.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Fusilli Pasta With Chard And Eggplant

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