Creamy Sundried Tomato & Eggplant Pasta

I absolutely love this pasta. It’s my favorite. The first time my mom made it for me I fell in love. It is so delicious. My husband says, “It hits the spot.” If you haven’t tried this pasta, I encourage you to do so. When I’m home, my mom always makes this pasta for me on my birthday. It’s just the best. The key ingredients in this masterpiece are:

  • Eggplant: Eggplants contain fiber, potassium, vitamin C and B6, red-blue flavonoid plant pigment called anthocyanin. Eating eggplants has been known to help with reducing blood pressure, anemia, diabetes, and improving heart health.

  • Sundried Tomatoes: Sundried tomatoes contain 139 calories, 8 grams of protein and 7 grams of fiber. They also contain quality antioxidants. They are good for your heart and bone strength.

  • Whipping Cream: Is a good source of fat and calcium.

When you try this meal, let me know. I want to know how you liked it.

Creamy Sundried Tomato & Eggplant Pasta

Ingredients:·     

  • 1 small eggplant or half a large eggplant, chopped into cubes

  • 8.5 oz sundried tomatoes in oil, julienne

  • 1 shallot or 1/4 red onion chopped

  • 8 oz heavy whipping cream

  • 1/4 teaspoon parsley

  • pepper to taste

  • 16 oz spaghetti

  • (Optional) tomato sauce

Method:

  1. Follow instructions on pasta package for spaghetti.

  2. In frying pan add chopped onion, chopped eggplant, and sundried tomatoes. Use the oil from the sundried tomatoes to cook for about 3 minutes on medium heat.

  3. Add whipping cream to mix and stir for about 2 minutes.

  4. Add parsley and pepper

  5. Lower heat and cook for another 2 minutes.

  6. When spaghetti is ready, add sundried tomato and eggplant sauce to spaghetti. (optional) Add tomato sauce as well.