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.
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
Follow instructions on pasta package for spaghetti.
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.
Add whipping cream to mix and stir for about 2 minutes.
Add parsley and pepper
Lower heat and cook for another 2 minutes.
When spaghetti is ready, add sundried tomato and eggplant sauce to spaghetti. (optional) Add tomato sauce as well.