Thursday, October 23, 2014

Spicy Eggplant Pasta

Changed the original recipe a bit: besides the eggplants, obviously, I used sundried tomatoes instead of normal tomatoes because I was SURE it would be delicious :) -- soaked them in a cup of water and added everything to the sauté (including the water). Important: watch the salt, I didn’t add any at all.

Use the gluten-free pasta of your preference, if you want. I served with whole-wheat linguine.

From Food 52

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