Serves 4.

Cook pasta. Rinse with cold water and drain.

In a large saucepan, heat oil. Add eggplant. Cover and simmer three minutes on medium heat. Add salt, garlic, lemon juice and water. Cover and simmer 6-8 minutes, until eggplant is tender. If using dried herbs add then now.

Meanwhile, in a large bowl, combine remaining ingredients. If using fresh herbs, add them now. Add eggplant and pasta. Serve at room temperature.

*(If serving leftovers, add a dash of lemon juice.

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