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Ingredients
¼ cup canola oil
1 large eggplant, cut into chunks
1 rounded teaspoon minced garlic
½ teaspoon red chili flakes
2 scallions, diced
1 ½ packages (about 24 ounces) penne, cooked and drained
Preparation
Heat oil over medium heat and begin sautéing eggplant and garlic. Continue until eggplant is very soft and begins to fall apart. If it begins to stick, add more oil. Stir in chili flakes and scallions and cook for 2 more minutes. Mix into hot pasta.
Tags: eggplant, pasta and grains, VEGETARIAN
Is there anyway to know the nutritional values of any of these recipes?
We are always trying to improve the site. Nutritional information costs about $100 a recipe for us so we do not post it regularly. We hope to have more nutrition consulting and recipe nutrition information in the future.