Eggplant Delight

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Ingredients:

  • 1 medium eggplant 1/4 inch thick slices
  • 2 tablespoons olive oil divided
  • 8 ounces whole wheat penne pasta cooked
  • 8 ounces mushrooms sliced
  • 1 shallot diced
  • 1 medium zucchini squash sliced
  • 3 garlic cloves minced
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 2 medium tomatoes diced
  • 1 tablespoon oregano
  • 1 tablespoon parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions:

  1. Preheat oven to 400⁰ F.
  2. Spread 1 tablespoon of olive oil across the bottom of a lined baking sheet and arrange sliced eggplant.
  3. Bake eggplant for 20 minutes or until tender and lightly browned.
  4. While eggplant bakes, place a large skillet over medium heat and add 1 Tbsp. olive oil. Add the sliced mushrooms, diced shallot, sliced zucchini, and minced garlic into skillet and cook for 5 minutes.
  5. Add water and lemon juice and cook for 4 minutes. Add diced tomatoes, parsley flakes, oregano, salt, and pepper. Bring to a boil and simmer for 5 minutes.
  6. Add roasted eggplant and cook until all veggies are tender; about 5 minutes.
  7. Remove from heat and serve over cooked whole wheat penne pasta.

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