Garlic Tomato Gluten Free Eggplant Pasta
This eggplant garlic tomato gluten free pasta recipe is rich with savory Italian flavors and is loaded with antioxidants. This gluten free pasta recipe is super easy to make. I have been wanting to cook more with eggplant as it is high in fiber, low in fat, and loaded with lots of vitamins. The skin of the eggplant has an anti-inflammatory effect on the body, and it is abundant in skin beautifying antioxidants. – Kara
Serves 6
Ingredients:
- 5 Roma or Campari on the vine tomatoes, diced
- 8 oz Gluten Free Spaghetti (Banza)
- 2 tsp of Garlic Salt
- 3 garlic cloves, minced
- 1/2 tsp of black pepper
- 4 tbsp of Olive Oil
- 1 whole Eggplant, diced
- 1 cup of Basil, chopped
- 1/4 cup of red wine
Directions:
Cut the eggplant into small cubes. Rinse and drain them in a colander. Sprinkle them with garlic salt and black pepper.
Over medium low heat, add the garlic with 1 tbsp of olive oil. Cook for about 2 mins.
Then immediately add the eggplant and raise the heat to a medium high heat. After 2 mins, add 1 more tbsp of olive oil.
Cook for 4 mins, then add the diced tomatoes. Cook for about 4 mins, and then add the basil and the red wine. Cook for about 4 more mins, then add 1 tbsp of olive oil. Cook for 2 more mins (or until the sauce has thickened), then set aside.
Cook the spaghetti according to the instructions.
Once drained, immediately add the remaining olive oil. Add fresh basil and the sauce and enjoy!
Serves 6 | Calories per serving : 259 | Fat: 11.9 g | Carbs: 30.4 g | Net Carbs: 25.4 g | Protein: 9.3 g |Iron: 12.2 %
