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!
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