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Pasta with Eggplant Appetizer
A summer dish enriched with fresh spring herbs that will leave your guests asking for more. Consider the pastabilities!
Ingredients
1 lb. thin spaghetti
3 tbsp. of olive oil
2 or 3 cloves garlic, chopped
1 can tuna fish with oil
1 can eggplant appetizer
Water
Basil, as desired
thyme, as desired
Oregano, as desired
Parsley, as desired
3 tbsp. of olive oil
2 or 3 cloves garlic, chopped
1 can tuna fish with oil
1 can eggplant appetizer
Water
Basil, as desired
thyme, as desired
Oregano, as desired
Parsley, as desired
Methods/steps
Put the olive oil in a large pot. Heat slowly. Chop and saute garlic in oil. Put in can of tuna fish with oil and heat a few minutes. Open can of eggplant and put in pot. Mix in water and the other ingredients. Heat over low heat. Cook spaghetti al dente, drain and put in bowl and mix all ingredients together. Top with Parmesan cheese and serve immediately.
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