Cooks in: 20mins
Levels: Easy
Serves: 4
List of Ingredients
- 10 OZ. of creste pasta
- 7 OZ. of eggplant
- 3/4 CUP of Parmigiano Reggiano, shavings
- 2 of garlic cloves, chopped
- extra-virgin olive oil
- 10 of fresh mint leaves, chopped
- salt
Method
1
Cook the pasta in a large pot of salted water until al dente.
2
Meanwhile, trim, wash, and dice the eggplant. Heat 1/4 cup oil in a pan. Add the chopped garlic and the diced eggplant. Cook until soft, then season with salt.
3
Strain the pasta and toss with the vegetables. Transfer the pasta to a serving bowl, stir in 2 Tbsp. oil and around ten chopped mint leaves. Top with Parmigiano shavings and serve.