4 teaspoons of good olive oil (I like organic extra virgin.)
2 shallot, minced
1/4 tsp kosher salt
2 cups eggplant, cubed
2 cloves garlic, minced or pressed
2 cups cherry tomatoes
4 oz whole wheat spaghetti (dry)
dash of salt
4 small black olives or 1/2 tsp of freshly grated Parmigiano-Reggiano
More fresh basil and/or flat-leaf Italian parsley, to taste
Nutrition notes: using scrumptious grated Parmigiano-Reggiano will add flavor but also sodium. Those who need to keep a sharp eye on their sodium intake should also go easy on the black olives.
First, make the pasta: bring enough water to boil to thoroughly immerse the spaghetti, and salt it after it has begun boiling.
While waiting for the water to heat up, cube the eggplant, mince the shallot and garlic, chiffon the basil and heat a large (10-inch) saucepan to medium-high heat. Add the olive oil and swirl it around. When it starts to have "legs" like you see on a wine glass, and when you start to see tiny whisps of smoke, the olive oil is hot enough.
Add the shallot and sprinkle with the salt. After about a minute, add the cubed eggplant and give them a good toss. If the eggplant seem too dry, ladle in some of the cooking water. Stir often to keep the eggplant from sticking.
After about two more minutes, add the minced garlic. As soon as it releases its fragrance, add the cherry tomatoes and another ladle-full of the pasta cooking water. Cover the pan and turn the heat to medium.
Once your water comes to a boil, add the spaghetti and cook it for about 4 minutes, halfway through its normal cooking time.
At that halfway mark, use a forked ladle to transfer the spaghetti to the skillet. Add another ladle of the pasta water to the sauce.
Allow the sauce and noodles to mingle for about 3-4 more minutes, stirring occasionally.
Pour the pasta into your chic little bowl, adding either a couple of olives or a teaspoon of parmigiano-reggiano, plus beautiful ribbons of herbs.
Total Fat 11.3 g
Saturated Fat 1.4 g
Sodium 567.9 mg*
Potassium 579.4 mg
Total Carbs 54.3 g
Dietary Fiber 9.2 g
Protein 9.8 g
*NOTE: If you are worried about sodium, cut the salt for the sauce in half and ditch the olives.
The Schmooze News
Everything about Kosher
The Schmooze Kosher Recipes
Jewish Communities of the World