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Eggplant Pasta


1 medium sized eggplant chopped

1 cup yellow onion chopped

1 box of linguine pasta

1 & 1/2 cup sun gold tomatoes

1 cup of freshly grated parmesan

1/2 a stick of organic butter

2 tablespoons of garlic

1 package of fresh mozzarella


Begin heating a pot of water for the pasta. Once the water begins to boil add a dash of salt, add the linguine noodles, and cook until the noodles reach al dente texture. Drain the water and set the noodles aside. In a saute pan add the chopped onions and garlic. Once they begin to soften, add the chopped eggplant. After approximately 10 minutes add the sun gold tomatoes (sliced in half) and saute for about 5 for minutes. Once vegetables are done cooking, add the noodles to the pan, with the butter, and the parmesan cheese. Gently fold in on the ingredients together. Lastly add fresh mozzarella on top and serve in bowls.

Serving: Approximately 4

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