Ingredients :
- 1 small eggplant
- 1 tomato, diced
- 3 garlic clove, finely chopped
- 1/4 onion, finely chopped
- 1 tsp crushed red pepper
- 1 tsp dried herbs
- 1/4 cup vegetable broth
- 1/2 tbsp olive oil
- salt and pepper
- 2 servings angel hair pasta
Method :
- Preheat oven to 425°F. Chop eggplant into chunks. Spray a baking tray with oil, add the eggplant, add cook the eggplant with a little salt and pepper for 20 minutes.
- Meanwhile, get a pot of water boiling for the pasta. Heat olive oil in a saucepan. Add the onion when the oil is hot and cook about a minute until just softened. Add the garlic and crushed red pepper and cook another minute or until onion is translucent.
- Add the diced tomato, vegetable broth, herbs, and salt and pepper. Cook on low until it"s thickened up a bit into a sauce.
- When the eggplant is done, add to your tomato sauce. Your water should be boiling by now - if you"re using angel hair pasta, now is the perfect time to add it, it should only take about 5 minutes or so. If using a pasta that takes longer, get it cooking a bit before you add the eggplant, you don"t want chunks of smoosh, the eggplant only needs about 5 minutes to cook in the sauce.
- When the pasta is cooked, add to your sauce and toss to coat. Top of with a little cheese and enjoy!
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