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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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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.
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Course
Crockpot / Slow cooker
/
Main Dish
/
Pasta
/
Vegetables
Cuisine
Italian
Diets
Vegetarian