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    You are in: Home / Recipes / Lemon Pasta With Eggplant and Tomato Recipe
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    Lemon Pasta With Eggplant and Tomato

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    michelle!'s Note:

    I was just experimenting, and I found something that I really enjoyed - I love when that happens!!!

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    Serves: 2-3



    Units: US | Metric


    1. 1
      Set the pot of water to boil for your pasta (hint: if you want the pasta to have a special lemony taste, you can cut a few extra slices of lemon and boil them in the water with the pasta)
    2. 2
      Put the olive oil in a pan and add your salt, pepper and basil (you might need more than 3 Tbl olive oil -- you should have enough to at least coat the bottom of the pan)
    3. 3
      Add the minced garlic, keeping the flame at about medium.
    4. 4
      After the garlic has cooked for about a minute, add the onions and keep cooking until the onions begin to be translucent.
    5. 5
      Add the eggplant
    6. 6
      Right after the eggplant is added, squeeze the juice of one lemon on top of the sautee mixture. Make sure it gets over all the pieces of eggplant.
    7. 7
      When the eggplant is just about done (I don't cook it too long, because I don't like it too mushy), turn the heat down to low and add the cherry tomatoes.
    8. 8
      Hopefully by this point, the pasta is done, so drain the pasta.
    9. 9
      Add the vegetable mixture to the top of the pasta, mix, and enjoy!

    Ratings & Reviews:

    • on February 04, 2011


      Fresh and delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2010


      This recipe is absolutely delicious. My family loves it. Next time I make it, I'm going to add a little white wine and maybe a tad of organic sugar or the like. I think I just added too much lemon juice this time, so I may not even need the sweetener next time. Make this recipe -- you'll love it! Thanks for a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lemon Pasta With Eggplant and Tomato

    Serving Size: 1 (169 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 431.0
    Calories from Fat 192
    Total Fat 21.3 g
    Saturated Fat 3.0 g
    Cholesterol 0.0 mg
    Sodium 10.2 mg
    Total Carbohydrate 51.7 g
    Dietary Fiber 4.6 g
    Sugars 5.6 g
    Protein 9.0 g

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