LEMON PASTA WITH EGGPLANT AND TOMATO
Make and share this Lemon Pasta With Eggplant and Tomato recipe from Food.com.
Provided by michelle
Categories < 30 Mins
Time 30m
Yield 2-3 bowls, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Set the pot of water to boil for your pasta (hint: if you want the pasta to have a special lemony taste, you can cut a few extra slices of lemon and boil them in the water with the pasta)
- Put the olive oil in a pan and add your salt, pepper and basil (you might need more than 3 Tbl olive oil -- you should have enough to at least coat the bottom of the pan)
- Add the minced garlic, keeping the flame at about medium.
- After the garlic has cooked for about a minute, add the onions and keep cooking until the onions begin to be translucent.
- Add the eggplant
- Right after the eggplant is added, squeeze the juice of one lemon on top of the sautee mixture. Make sure it gets over all the pieces of eggplant.
- When the eggplant is just about done (I don't cook it too long, because I don't like it too mushy), turn the heat down to low and add the cherry tomatoes.
- Hopefully by this point, the pasta is done, so drain the pasta.
- Add the vegetable mixture to the top of the pasta, mix, and enjoy!
Nutrition Facts : Calories 431.1, Fat 21.4, SaturatedFat 3, Sodium 10.2, Carbohydrate 51.8, Fiber 4.7, Sugar 5.6, Protein 9.1
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