Friday Yummies: Let's Give It Up for Eggplant.

First, let me say that this dish was a hit with the toddler. Total hit. He ate everything that was on his plate and a lot that was on mine. In other words, he couldn't get enough eggplant, which is great because eggplant has lots of fiber and is a good source of potassium, manganese, copper and vitamins B1 and C.

Sauteed Eggplant and Pasta

2 tbsps olive oil
1 medium eggplant, peeled and chopped into 1-inch cubes
1 tsp. kosher salt
1 tbsp. chopped basil
4 medium carrots
1/2 c. sundried tomatoes, julienned
1/2 c. roasted red peppers, sliced
1 can chopped tomatoes (don't drain)

Warm oil over medium-high heat. Add eggplant and sprinkle with salt. Cook, stirring, until the eggplant starts to brown and soften, about 10 minutes. Reduce heat and add basil, carrots, red peppers, both tomatoes. Let simmer for about 20 minutes or so. Adjust seasoning, as needed.

Meanwhile, boil pasta. I use Barilla Plus rotini, but use whatever kind you like. When the pasta is cooked to your liking, drain it and add to the eggplant. Mix together and cook over low heat for a few minutes to let the sauce combine well with the pasta. Serve hot, sprinkled with freshly grated Romano or Parmesan cheese.

Enjoy!

Have a great weekend, everyone!