Pasta with eggplant and zucchini

 1/2 kg small cut pasta
 2 tbls olive oil
 1 clove of garlic
 1 small eggplant, cubed
 1 fresh green onion
 2 zucchini, cubed
 3 tbls vinegar
 200 grams spinach
 60 grams feta cheese
 1/2 bunch fresh coriander, chopped
 Black pepper and salt to taste

1. Heat the oil, add onions and garlic and sauté for a minute, add eggplant, zucchini, vinegar, salt and pepper and cook for 15 to 20 minutes.
2. In a separate pan boil spinach, drain and add to the mixed vegetables.
3. Now mix pasta, sprinkle coriander, and serve.

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