FiberPasta Spaghetti with Eggplant and Tomato

Spaghetti FiberPasta with Eggplant Shallot Tomato Sauce Garlic Parmesan Cheese Healthy Low Glycemic

Eggplant is one of the staple vegetables part of the Mediterranean diet. In Southern Italy it is often used to make a simple vegetarian sauce along with tomato, garlic, and shallot. Give it a try with FiberPasta spaghetti, it'll change your life - for the better, of course!

  • 1 box  FiberPasta Spaghetti
  • 2 1/2 tablespoons Extra Virgin Olive Oil Carmela di Caro
  • 1 Eggplant
  • 1 shallot chopped
  • 2 large chopped tomatoes or an 8 oz can of chopped tomatoes
  • 2 cloves of garlic chopped or pressed
  • salt and pepper
  • grated parmesan cheese (optional)
  • ¼ cup fresh parsley chopped (optional)

  • Sauté shallot and garlic in olive oil over moderate heat until shallot soften.
  • Dice the eggplant and add it to the shallot and garlic base, stir accurately adding salt and pepper
  • After 5-6 minutes, add the tomato and cook for about 5 more minutes stirring steadily
  • Bring salted water to a boil in a separate pan.
  • Add the spaghetti and cook for approximately 6-7 min or al dente to lower the impact on glucose levels.
  • Drain pasta and add it to the eggplant sauce.
  • Top with chopped parsley and parmesan cheese to taste.