Spicy Eggplant Farfalle-
A lot of my recipes are being inspired by all of the wonderful vegetables we are picking from our garden. I use what we grow and its fun to create new recipes with fresh vegetables. Unfortunately when I created this recipe our tomatoes had not turned red yet. I used canned Hunts tomatoes. This is a wonderful vegetarian or meat free meal. I named this spicy eggplant farfalle, but it has zucchini in it too. Farfalle is also known as “bow-tie pasta”. The name is derived from the Italian word farfalla.
This is a migraine safe recipe, if you are not on a migraine safe diet please see *Katies Tid Bits below.
What You Need
1 lb. Farfalle pasta
1 Large eggplant (peeled and cut into bite size pieces)
1 Zucchini (peeled and cut into bite sized pieces)
2 Tbsp. canola oil
3 Spring onions (chopped)
2 Cloves garlic (crushed)
1 Can 14.5 oz. diced tomatoes, oregano, basil, garlic style ( I use Hunts)
1 tsp. Oregano (dry)
1 tsp. White pepper
1 tsp. Crushed red pepper flakes
1/4 Cup fresh basil (chopped)
3/4 Cup water
Before You start– Fill pasta pot with water and bring it to a boil while preparing eggplant and zucchini.
Lets Make It! In a skillet over medium high heat add canola oil, spring onions and garlic. Sauté until onions are soft (about 4 minutes), add tomatoes, oregano, white pepper, crushed pepper, basil and water. Stir to combine. Bring to a boil, lower heat to low and cook uncovered for about 5-10 minutes, until the eggplant and zucchini are soft and very little liquid remains. Prepare the farfalle according to directions. Drain using a colander and add the cooked farfalle to the eggplant and zucchini mixture. Stir to combine.
*Katies Tid Bits– if you are not on a migraine safe diet use 1/2 cup white onion instead of the green onion and top with fresh grated Parmesan cheese.
Are you growing eggplant in your garden?
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