Eggplant and Olive Pasta

Ingredients

• Pasta3/4 cup (120 g)
• Eggplant1 cup (90 g)
• Olives4 count (20 g)
• Garlic1 clove (3 g)
• Tomato1/2 count (65 g)
• Parmesan Cheese1 tablespoon (5 g)
• Parsley2 tablespoon (8 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need to marinate the chopped eggplants in salt for 10 minutes. Then wash and drain.

2. 2

   Step 2

   Boil the pasta in salted water according to the time indicated on the package. Once ready, turn off and drain.

3. 3

   Step 3

   Then, preheat a pan over medium heat. In the meantime, chop the garlic and the tomato.

4. 4

   Step 4

   Once heated, pour the oil, spread and add the garlic with the eggplants.

5. 5

   Step 5

   Cook for 5 minutes while stirring from time to time.

6. 6

   Step 6

   Then add the tomato with the olives and cook for 5 more minutes.

7. 7

   Step 7

   Add the pasta for an integrated flavour, let cook for 2 more minutes and remove from heat.

8. 8

   Step 8

   Sprinkle with grated Parmesan cheese and parsley.

9. 9

   Step 9

   Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggplant and Olive Pasta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.