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Pasta with eggplant and tomatoes


Ingredients

  • 2 tablespoons olive oil
  • 1 medium eggplant, diced
  • 1 garlic clove, finely chopped
  • 250g cherry tomatoes , halved
  • 100g baby spinach
  • 500g penne
  • 2 tablespoons pine nuts, toasted
  • Grated parmesan, to serve

Method

  1. Heat oil in a frying pan on medium. Cook eggplant for 5 minutes, until golden and tender. Stir in garlic and tomatoes, and cook for 2 minutes. Mix in baby spinach and cook until just wilted. Season to taste.
  2. Meanwhile, cook pasta in a saucepan of boiling, salted water according to packet directions. Drain and return to pan. Toss through eggplant mixture with pine nuts. Serve with grated parmesan.
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