Can’t make your kids eat eggplant? Try this yummy recipe. They’ll never know there’s eggplant in their spaghetti.
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm.
2. Heat the olive oil and butter in a wok or pan over medium heat. Add the garlic; cook and stir until softened. Mix in the eggplant. Let the eggplant cook for 5 minutes without stirring. Then stir and cook until tender; about 5 more minutes.
3. Mix in the spinach and season with salt and pepper.Add canned tomato and cook for another 3 minute, stirring occasionally. Stir in the drained pasta and 1/2 cup Parmesan cheese.
4. Transfer to a serving dish and top with remaining cheese and cracked black pepper.
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