September 30, 2012
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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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