Eggplant and Tomato Pasta

Ingredients

• Pasta3/4 cup (120 g)
• Tomato1.5 count (195 g)
• Eggplant1 cup (90 g)
• Garlic1 clove (3 g)
• Basil4 count (2 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Place the pasta in a pot of boiling water and cook following the instructions on the package.

2. 2

   Step 2

   Heat the oil and add the diced tomato, a little salt and cook over medium heat until it releases its juice.

3. 3

   Step 3

   Next, add chopped garlic and eggplant cut into strips. Mix, cover and cook over medium-low heat for 8 minutes.

4. 4

   Step 4

   After 8 minutes, add the chopped basil leaves and mix.

5. 5

   Step 5

   Season to taste and serve over the pasta.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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