Spaghettin With Eggplant And Olives
Description
This Italian main features Spaghetti 1 ea Salt, Extra virgin olive oil 1/2 ea Onion diced, Med eggplant 1/3 ea Red, yellow, green peppers. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Prepare the spaghetti noodles.
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Heat some olive oil gently in a pan and fry the onion until it is transparent.
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Meanwhile, dice the eggplant and the peppers and add to the onion in the pan.
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Cook over med
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heat until the eggplant is just al dente; don't
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let it become to soft or it will start to break up.
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Add the olives and a small pinch of salt.
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Cook the spaghettin in the usual manner and warm the tomato sauce gently.
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Drain the spaghettin and serve straight on to four warmed plates.
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Pour a little tomato sauce over each serving and finish with the eggplant, peppers, and olives.
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Serve immediately
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 338.8kcal
- % Daily Value *
- Total Fat 26.0g40%
- Saturated Fat 3.7g19%
- Cholesterol 0.0mg0%
- Sodium 1.6mg1%
- Total Carbohydrate 22.8g8%
- Dietary Fiber 2.3g10%
- Sugars 1.3g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
diced, eggplant, extra, frying, green, handful, italian, ladlefuls, main, med, oil, olive, olives, onion, peppers, pitted, red, ripe, salt, sauce
