4 Servings 15 min Cook
1 Dash Pepper
4 Cloves, minced Garlic
3/4 Cup Parmesan Cheese
3 Cup Spinach
1 Eggplant, peeled (yield from 1-1/4 lb) Eggplant
4 Tbsp Olive Oil
1 Dash Pepper
1 Dash Salt
3 Tbsp Lemon Juice
3 Oz Whole Wheat Pasta
1 Tbsp Butter
Peel and cube eggplant.
Finely chop garlic.
Chop spinach.
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Keep warm.
Meanwhile, heat the olive oil and butter in a skillet over medium heat.
Add the garlic; cook and stir until softened.
Mix in the eggplant.
Let the eggplant cook for 5 minutes without stirring.
Then stir and cook until tender, about 5 more minutes.
Mix in the spinach and season with salt, and pepper.
Cook, stirring occasionally, for 3 minutes.
Stir in the drained pasta and lemon juice along with 1/2 cup Parmesan cheese.
Transfer to a serving dish and top with remaining cheese and cracked black pepper.
