For the main course, Minoo prepared a Whole Wheat Pasta with Eggplant. Stella had expressed her desire to learn how to use eggplant before. So, this recipe is a great addition to Stella’s recipe repertoire.

This Whole Wheat Pasta with Eggplant is a vegetarian pasta dish. Although the whole wheat pasta is much coarser than the regular pasta, it is a much healthier alternative.

Ingredients

• 1 pound eggplant
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 x 28 ounce cans plus 1 x 15 ounce can peeled tomatoes, chopped or 3 pounds fresh tomatoes
• 3 tablespoons tomato paste
• 3 tablespoons chopped fresh basil or 1 1/2 tablespoons dried
• 1 tablespoon chopped fresh parsley or 1/2 tablespoon dried
• 12 ounces spaghetti
• 1/4 cup grated Parmesan cheese, optional

Source: unknown via Minoo

Serves 4

Instructions

Peel and cut eggplant into small cubes. Place eggplant in a colander and sprinkle with salt. Set aside for 30 minutes. Rinse under running water. Pat dry with paper towel.

Preheat oven to 450F. Place eggplant in a baking dish and toss with 1 tablespoon oil. Bake at 450F for 30 to 35 minutes or cover and microwave for 8 minutes, until tender.

If using fresh tomatoes, cut an X at the bottom of the tomatoes and plunge into boiling water for a minute or two. Run under cold running water. The skin should come off easily. Chopped the peeled tomatoes into cubes, seeded if necessary.

In a large frying pan, heat 1 tablespoon oil and saute onion and garlic over low heat until onion begins to brown, about 10 minutes. Add tomatoes.

Add tomato paste. Simmer, uncovered, over medium heat for 30 to 35 minutes, or until thickened.

Stir in eggplant and basil. Season with salt and pepper. Keep warm.

Cook pasta according to package direction.

Drain pasta. Toss with sauce. Top with Parmesan cheese if desired.