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Eggplant and Tomato Spaghetti

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

Eggplant is one of the staple vegetables in the Mediterranean diet. In southern Italy, it is often used to make a simple vegetarian sauce. Give it a try with FiberPasta spaghetti!
Ingredients:

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

  • On medium heat, sauté the shallots and garlic in olive oil until the shallots soften.
  • Dice the eggplant and add it to the shallot and garlic base. Add salt and pepper to taste. After 5-6 minutes, add the tomato and cook for another 5 minutes, stirring steadily.
  • In a separate pot, bring water to a boil. Add the spaghetti and cook for around 6-7 minutes.
  • Once al dente, drain the pasta and stir in the eggplant sauce.
  • Top with chopped parsley and parmesan cheese to taste. Bon appetit!