Whole wheat pasta with eggplant and almonds
difficulty
ingredients
- 3 medium eggplants
- 1 garlic clove
- 300 g whole-wheat pasta
- 1 generous tablespoon tomato paste
- fresh parsley
- blanched almonds
- salt and pepper
preparation
Chop the eggplants into small dices and add to a frying pan with extra-virgin olive oil and a garlic clove. When the eggplants start to wilt add the tomato paste and cook thoroughly, stirring constantly. Towards the end of the cooking time season with salt and a pinch of pepper, and add a generous handful of parsley and 2 tablespoons of coarsely chopped almonds. Drizzle with oil and… bon appetit!