Fuss Free Weeknight Dinner – Eggplant Tomato Fettuccini

This meal is a representation of the saying ‘Less is more’. Simple but very yummy.

As usual, I give up meat this Lent, so, my home cooking journey this 40 days will be meat free.

(Serves 6)

What you need..

Onion, finely diced

Garlic, crushed

1 large eggplant, cut into bite size

2 cans of diced tomato

Fettuccini

Parmesan (optional)

Parsley

Olive oil for cooking

Salt, pepper, sugar.

What you have to do...

1. Prepare all ingredients, cut, crush, diced, etc.
2. Prepare boiling water with added salt. Add fettuccini.
3. Heat olive oil, add garlic and onion.
4. Once they smell really good, add eggplant.
5. Stir a little bit until eggplant is slightly soft and then add in the diced tomato and parsley.
6. Cook until eggplant is ready, season to taste.
7. At this point, the fettuccini would be al dente. Add the fettuccini to the eggplant tomato sauce.
8.  Stir to combine and serve with (optional) grated parmesan cheese.

We had it without the parmesan cheese and it was great.

Eggplant is an excellent ingredient for this because it absorbs all the flavour of the garlic onion and tomato.

Who says healthy eating is no fun? J