Royal Provence pastsSubmitted by: ALLABOUTLOVE
Introductionan interesting way to eat mixed spring salad greens an interesting way to eat mixed spring salad greens
6 oz whole wheat rigatoni, or linguini
1 small dried pasilla pepper
1 cup eggplant, diced with peel
1 tsp olive oil
1 small yellow onion, chopped
3 cloves garlic, sliced
2 cans stewed tomatoes
1 cup packed mesclun or mixed spring salad greens
1 tsp chopped fresh thyme
Toast the pepper until fragrant in a skillet
Take out pepper to cool.
Put in eggplant cube and cook till browned, about 4 minutes
add in oil and onion, bell pepper, and garlic
cook 3 minutes.
add tomatoes and salad greens.
Put half of the pasta on a plate and top with sauce.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user ALLABOUTLOVE.