2½ cups eggplant, peeled and diced
1 zucchini, julienned
2 teaspoons olive oil
1 can (14.5 ounces) stewed tomatoes
¼ teaspoon red pepper flakes, crushed
4 ounces fettuccine, cooked
DIRECTIONS
In a heavy nonstick skillet, sauté eggplant and zucchini in hot oil over medium-high heat until tender, 6 to 8 minutes. Reduce heat. Add stewed tomatoes and red pepper flakes. Simmer for 5 minutes. Serve over hot fettuccine.
Yield: 8 Servings
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