Lemon Pasta With Eggplant and Tomato

Recipe by michelle
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 2-3
YIELD: 2-3 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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)
  • 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)
  • Add the minced garlic, keeping the flame at about medium.
  • After the garlic has cooked for about a minute, add the onions and keep cooking until the onions begin to be translucent.
  • Add the eggplant
  • 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.
  • 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.
  • Hopefully by this point, the pasta is done, so drain the pasta.
  • Add the vegetable mixture to the top of the pasta, mix, and enjoy!
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