Ingredients for spicy eggplant pasta
Ingredients:
4 1/2 cups cubed peeled eggplant (about 1 pound)
2 tablespoons of olive oil
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (14.5-ounce) can diced tomatoes, undrained
6 cups hot cooked whole wheat pasta
6 ounces Coles Lake Dairy seven pepper chevre
Spicy eggplant pasta with red wine
1. Add olive oil and cook eggplant and garlic in a large nonstick skillet over medium-high heat 5 minutes or until eggplant is tender. Add tomato paste and the next 3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally.
2. Place pasta in a large bowl. Add tomato mixture, half of the goat cheese, toss well.
3. Sprinkle remaining goat cheese on the top of the pasta and serve.
