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Categories:Viewed: 63 - Published at: 6 years ago
Ingredients
- 2 tbsp olive oil
- 1 None medium eggplant, diced
- 1 clove garlic, finely chopped
- 9 oz cherry tomatoes, halved
- 3.5 oz baby spinach
- 18 oz penne
- 2 tbsp pine nuts, toasted
- None None grated Parmesan cheese, to serve
Method
- Heat oil in a frying pan over medium heat. Cook eggplant for 5 mins, until golden and tender. Add garlic and tomatoes. Cook for 2 mins then mix in baby spinach and toss until just wilted. Season.
- Meanwhile, cook pasta in boiling, salted water until al dente. Drain then toss with eggplant sauce and pine nuts. Serve with grated Parmesan.
