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–+ servings
A beautifully plated dish of Eggplant and Spinach Over Spiral Noodles served on a rustic wooden table. The dish features tender roasted eggplant cubes and wilted spinach tossed with al dente spiral pasta, coated in a light garlic-infused tomato sauce. Garnished with freshly grated Parmesan cheese and chopped basil. Served in a white ceramic bowl, with a side of crusty bread. The warm wooden table and softly blurred background enhance the inviting Mediterranean-inspired presentation.

Eggplant and Spinach Over Spiral Noodles

This savory dinner will have vegetarians and non-vegetarians alike lining up for seconds.
Portions:4
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Ingrediënten

  • 2 tablespoons olive oil
  • 2 cups eggplant cubed
  • 4 cups fresh spinach
  • 2 teaspoons red wine
  • 1 package spirelli pasta

Instructies

  • 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.
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Recipe Category Crockpot / Main Dish / Pasta / Vegetables
Country European / Italian
Diets Vegetarian
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