Eggplant Pasta
Easy and quick pasta dish!
INGRIDIENT
DIRECTION
Step: 1
Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
Step: 2
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
Step: 3
Pour sauce over pasta.
NUTRITION FACT
Per Serving: 295 calories; protein 8.9g; carbohydrates 48.8g; fat 8.3g; sodium 144.7mg.
Depriving yourself can lead to overeating , 2.00 AM snacking, and mindless eating and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.
Avoidance on 2.00 AM snacking and got eat , it is much important to include some easy foods (or what one may perceive as off limits ). It means , if we can be order the healthiest thing on the menu but come home and graze on chips, necessary we really will the junk food and should have just enjoyed it in the first place."
When it comes to dinner , much eat or eating too much of the wrong kinds of food can lead to trouble on sleeping. On the other side, a meal that is less than satiating not make leave you want more and resulting in reaching for an eat bad food late-night snack even closer to bedtime .
