Chop up one-two small eggplants into bite size pieces. Saute in oil (lots) with a cover, stirring frequently, until the eggplant is very tender but not total mush.
Meanwhile saute onions(green or regular), some garlic, and a dozen fresh tomatoes, diced. Cook down until you have a nice sauce. Add the eggplant, some herbs, and salt.
Toss with pasta and top with crumbled GOOD feta and garnish with fresh parsley. Olives would be good too!
Sunday, August 14, 2011
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