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Super light version eggplant pasta

ingredients

servings

1

Aubergine

100 oz

Wholewheat pasta

50 oz

Cherry tomatoes

4 unit

Salt

1 pinch

Extra virgin olive oil

1 teaspoon

Onion

3 wedges

Capers

1 teaspoon

Parsley

2 leafs

first courses from Italy

Super light version eggplant pasta

Super light version eggplant pasta

vegan with gluten high in potassium

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Super light version eggplant pasta

Very light and fast first course, suitable as first course for a lunch during a diet, to accompany with side dish and second course.

Super light version eggplant pasta step 1

step 1

In a pan put a teaspoon of extra virgin olive oil, diced aubergines, halved cherry tomatoes, capers and onion all together. You can fry the onion in the oil, I avoided it so as not to weigh the sauce too much and to keep it very light.

Super light version eggplant pasta step 2

step 2

Cook the sauce over high heat and with the lid closed for 8-10 minutes, stirring occasionally. If necessary add half a glass of water.

Super light version eggplant pasta step 3

step 3

Meanwhile, in a pot with boiling salted water, cook the pasta according to the instructions on the package.

Super light version eggplant pasta step 4

step 4

Check the sauce with the aubergines, I advise not to cook them very much, they must be soft but not crushed. Salt and pepper to taste.

Super light version eggplant pasta step 5

step 5

Drain the pasta and stir in the pan with the aubergines for a few seconds. Serve and garnish with 2 parsley leaves. If you want you can add a very light sprinkling of grated cheese to flavor. Enjoy your meal!

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