 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
|
A vegatarian dish inspired from sousou kitchen, a great Moroccan blog. You can see her on you tube also. Ingredients:
4 teaspoons olive oil |
1/4 cup onion, chopped |
1 garlic clove, minced |
14 ounces diced tomatoes |
1 teaspoon salt |
1/2 teaspoon pepper |
16 ounces spaghetti |
3 cups eggplants, diced in 3 inch pieces |
1 tablespoon olive oil |
1/4 cup basil |
1/4 cup feta cheese |
Directions:
1. Saute onion in the 4 teaspoons olive oil.
2. Add garlic and saute.
3. Add diced tomatoes.
4. Simmer 20 minutes.
5. Cook spaghetti; drain.
6. Fry egg plant in another frying pan in tablespoon oil. Fry 5 minutes.
7. Add egg plant to sauce.
8. Pour pasta in a bowl.
9. Add sauce on top.
10. Break up basil.
11. Top with feta cheese.
|
|