Tuesday, July 28, 2009

Pasta and veggies

I had some leftover eggplant and peppers from my garden and needed a quick lunch. Less than 20 minutes and Tada...

* Tinkyada pasta
Cook pasta according to directions on the bag

* Olive oil and balsamic vinegar
* Small eggplant, cut into strips (sprinkle with salt)
* 1/2 onion, sliced
* Small bell pepper, sliced
* few olives ( I used green and kalamata)
* crumbled feta
While pasta is cooking, heat up olive oil and saute eggplant, onion, and pepper for about 10-15 minutes. Toss in sliced olives and drizzle with balsamic vinegar. Serve along side of pasta (top with tomato sauce or italian dressing) and sprinkle with feta cheese and fresh basil (or lemon basil, in my case).

1 comment:

Linda said...

That looks delicious! Thanks for leaving a comment so I could find you!