Spaghetti with Sautéed Eggplant
1 lb spaghetti
2 tbsp extra virgin olive oil
6 baby eggplants, sliced into ¼-inch vertical strips
Salt and pepper, to taste
2 cups Cucina Antica Tomato Basil sauce
2 tsp Pecorino Romano cheese, grated
Fresh basil, to garnish
In a large pot, bring lightly salted water to boil. Add pasta and cook until al dente.
In a medium sauté pan, heat olive oil. Season eggplants with salt and pepper, and sauté in oil until slightly wilted (about 3-5 minutes). Add Tomato Basil sauce and cook for 2 minutes, or until sauce is heated through.
Plate pasta and top with eggplant slices and sauce. Sprinkle with Pecorino Romano cheese and basil, then serve.
Calories 411, Carbs 76 grams, Cholesterol 56 milligrams, Fat 8 grams, Protein 15 grams, Sodium 134 milligrams, Sugar 17 grams