To all my veggie lovers out there this is dish is for you. I took eggplant, garlic, tomato sauce, onions, and mushrooms. After cooking for awhile I put everything in the blender and then returned to the pot, and added capers and chopped anchovies. Add the pasta into the sauce. Top with Mozzarella balls, parsley and parmesan cheese. This makes a healthy and flavorful dish. A recipe that has been in the family for a very long time.
Despite its color and shape, which makes it quite unappealing to most people, eggplant is rich in dietary fiber which is needed by the human body for proper digestion. It is also a very good source of essential minerals for the body such as magnesium, copper, manganese, phosphorus, folic acid and niacin. Eggplants could also be a source of Vitamin B complex (B1, B6 and B12) and potassium. But dont knock it until you try it.
2 Comments Add yours
This looks delicious, and I think my eggplant-hating husband would even eat it!
I’ve been wanting to experiment with eggplant – or aubergine, here – but I haven’t had the nerve yet! We’re on low carb, so our veg options are limited at the moment. Anything high fibre is good, though! I’ve also never had spaghetti squash – do you think we could substitute the squash for the pasta? Or use meat in the dish instead?