Pasta Melanzana

Ingredients

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  4 cloves, minced or 12g

• Parmesan cheese

  Shredded

  ¾ cup or 60g

• Spinach

  Raw

  3 cup or 90g

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Lemon juice

  Raw

  3 tbsp or 45g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Butter

  Unsalted

  1 tbsp or 14g

Directions

1. Peel and cube eggplant. Finely chop garlic. Chop spinach.
2. 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.
3. 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.
4. 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.