Green Olive and Eggplant toss

Have amazing Eggplant with Pasta.

• Difficulty: Easy
• Category: Banting Recipes, Dinner, Healthy Recipes, Heart Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Meal Times, Pasta Recipe, Vegetarian
• Cuisine: African, Italian/USA, Mediterranean, South African
• Cooking Method: Stove Top

Ingredients

INGREDIENTS

• 500 g Fettuccine OR Tagliatelle
• 1 cup Green Olives
• 1 Large Eggplant
• 2 tbsp Olive Oil
• 2 Clove Garlic ((Peeled & Crushed0)
• 1/2 cup Lemon Juice
• 2 tbsp Freshly Chopped Parsley
• 1/2 cup Freshly Grated Parmeson Cheese
• Salt & Pepper ((For taste))

Instructions

METHOD:

1. 1. Add Pasta to a pan with boiling water and cook until tender, drain water and return to pan.
2. 2. Chop Olives and Eggplant into small cubes,
3. 3. Heat Oil in a heavy based frying pan add Garlic and stir for 30 seconds.
4. 4. Add Eggplant and cook for 6 minutes on a medium heat until tender, stir frequently.
5. 5. Add Olives, Lemon Juice, Salt & Pepper to the pan.
6. 6. Add sauce to pasta and toss together.
7. 7. Serve in warm pasta bowl and garnish with Parsley and Parmesan.