Ingredients

The following ingredients have 4 Servings
  • 2 small to medium eggplants
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 1 -2 cloves garlic chopped
  • 1/4 cup chopped fresh Italian parsley
  • 1 teaspoon oregano
  • 1-2 pinches hot pepper flakes ((if desired))
  • 1/3 cup water
  • 3 cups cooked pasta

Instruction

  • In a medium bowl add the sliced or cubed eggplant and toss with 1 teaspoon of salt, let sit for 20 minutes, then drain but do not rinse.
  • In a large pan add olive oil, garlic, oregano, hot pepper flakes, parsley and drained eggplant.  Gently combine together, then add the water, cook uncovered on low/medium heat for approximately 15-20 minutes (stirring occasionally), then raise the heat a little,  and continue to cook until the water has evaporated and eggplant is tender and golden. Toss with 3 cups cooked pasta, and sprinkle with freshly grated parmesan cheese. Serve immediately. Enjoy!
  • While the eggplant is cooking bring a large pot of water to boiling and add a little salt.  Cook the pasta al dente.  Then add to the cooked eggplant, add a half ladle of pasta water and cook on medium tossing gently for approximately a minute.  Serve immediately with freshly grated parmesan cheese if desired.  Enjoy!