Spaghettini with Eggplant and Tomato

1. 1

   Just follow our 3 simple steps

2. 2

   Cook 1 chopped onion, 2 minced garlic cloves and 1 lb.

3. 3

   eggplant, cut into thin strips in 2 Tbsp.

4. 4

   olive oil in large frypan over medium-high heat for 10 minutes or until softened.

5. 5

   Add 1 can (28 fl oz / 540 mL) plum tomatoes and 1/2 tsp crushed red pepper.

6. 6

   Break up tomatoes with the back of spoon.

7. 7

   Bring to boil, reduce heat and simmer 10 minutes or until eggplant is tender.

8. 8

   Cook 1 pkg.

9. 9

   (500 g) Spaghettini according to package directions.

10. 10

    Drain and toss with tomato-eggplant sauce.

11. 11

    Top with 2 Tbsp.

12. 12

    chopped fresh parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.