Tomato and Eggplant Pasta

Ingredients

• Pasta1/2 cup (80 g)
• Tomato1/2 count (65 g)
• Eggplant1/2 cup (45 g)
• Parsley1 tablespoon (4 g)
• Garlic1 clove (3 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   Cut the eggplant into small pieces. Boil for 10 minutes with some salt in another pot. Remove, drain well and set aside.

3. 3

   Step 3

   Slice the tomato. You can use cherry tomatoes.

4. 4

   Step 4

   Chop the garlic with the parsley leaves and mix with olive oil.

5. 5

   Step 5

   Serve the pasta with tomato and eggplant on a plate. Pour the dressing.

6. 6

   Step 6

   Add salt and pepper to taste and serve.

7. 7

   Step 7

   Optional: If you want, you can cook the tomato in an oiled pan for 5 minutes. Then add the eggplant, cover and cook for 10 more minutes.

8. 8

   Step 8

   Once ready, serve over the pasta and add parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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