10oz spelt spaghetti noodles
2 large firm eggplants
1 pack of organic protabella mushrooms (sliced)
3 large firm organic vine tomatoes
1 bunch of fresh organic sweet basil
1 organic green pepper
1 bunch of organic green onion
1T of dried organic oregano
2T of extra virgin olive oil
32oz of spring water
Splash of cooking wine
Sea salt and fresh black pepper to taste
1. Cut the eggplants into four quarters lengthwise and then cut into bite size pieces. Put into skillet with 1T of olive oil and fry on med-high. Add more oil is neccessary. Once both sides are lightly fried remove from skillet.
2. Add a splash of cooking wine along with the green onions, green peppers, sweet basil, oregano and garlic cloves. Cook on med heat.
3. Add the diced tomatoes and simmer on low-med heat for 15 minutes.
4. In another skillet on med heat cook the mushrooms with 1T of olive oil. Once cooked add the eggplant to the same skillet.
5. Meanwhile boil the spelt pasta with spring water for 5-7 minutes or until noodles are tender.
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