Eggplant and Spinach Over Spiral Noodles
This savory dinner will have vegetarians and non-vegetarians alike lining up for seconds.
Ingredients
- 2 tablespoons olive oil
- 2 cups eggplant cubed
- 4 cups fresh spinach
- 2 teaspoons red wine
- 1 package spirelli pasta
Instructions
- Heat the oil in a pan over medium-high heat.
- Brown the eggplant on all sides and transfer to a greased slow cooker insert.
- Add the spinach and wine.
- Cover and cook for four hours on low.
- Boil the spirelli according to package directions or until the pasta is al dente.
Notes / Tips / Wine Advice:
Top with ricotta cheese and red pepper flakes.
