Last night, I was inspired to cook dinner (two nights in a row and during a weekend at that!) so I decided to use the eggplant left over from my Potato and Eggplant Curry. I made this recipe up as I went, but it turned out light and delicious.
Note :: the amounts I used here were more than enough for two people. My assumption would be that doubling this recipe would yield 5-6 servings.
1/2 Garlic Clove
(5) Mushrooms (small)
1/2 Bag of Frozen Spinach (8 oz)
1/2 Green Pepper
1 tbs Olive Oil
1 cup Vegetable Broth (I use organic, low sodium)
1/2 pkg Spagetti (I use organic, whole wheat)
1 tsp Dill
1 tsp Oregano
1 tsp Crushed red pepper
1 tsp Black Pepper
-- Start water to boil for noodles.
-- Chop Eggplant and set aside in a bowl of water, sprinkled with salt.
-- Chop onions, mushrooms, green pepper and garlic.
-- Add to skillet with oil, sautee over medium heat for two minutes.
-- Add spinach -- cook until the frozen spinach begins to break apart.