350 gr pasta 2 garlic clove 400 gr eggplant 475 gr tomato low sodium 1 gr basil 1 gr oregano
Instructions
Vegetable Stock Onion, chopped Cook pasta al dente. Heat garlic, onion, and pepper in broth. Simmer 5 minutes. Add eggplant and simmer until soft. Add tomatoes, and spices. Simmer 20 minutes. Toss with pasta.