12 ounce pasta 2 garlic clove 3 cup eggplant 3 cup tomato low sodium 1/2 teaspoon basil 1/2 teaspoon 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.