Eggplant and Capsicum Pasta 

Rating: (7 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

This Mediterranean flavoured pasta dish is delicious, and a good source of veggies.

Ingredients:

400 g pasta

1 medium eggplant, cut into thin strips

1 large red capsicum, cut into thin strips

2 cloves garlic, crushed

3 Tbsp freshly chopped parsley

2/3 cup thickened cream, extra light

1/3 cup dry white wine

1 pinch of freshly ground black pepper (or to taste)

Directions:

Cook pasta according to directions on the packet.

Meanwhile, heat a non-stick frying pan over moderate heat. Spray lightly with cooking spray. Cook the eggplant and capsicum until soft. Stir occasionally. Add garlic, parsley, cream, wine and pepper.

Simmer for 6 - 7 minutes. Drain pasta. Divide into pasta bowls. Top each with sauce.

Variations:

Sprinkle with grated parmesan cheese, if desired. Serving suggestion not included in nutritional information.

Author:

Fresh Finesse

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