FUSILLI PASTA WITH CHARD AND EGGPLANT

FUSILLI PASTA WITH CHARD AND EGGPLANT image

Categories Pasta

Number Of Ingredients 12

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)

Steps:

Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Sauté onion for about 2 minutes, until soft. Add garlic and cook for one more minute. Add eggplant and sauté until just soft, about 4-5 minutes. Add chard and cook for about 1 minute. While veggies are sautéing, 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. 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. This dish can be served warm or at room temperature. Serves 4.