Zucchini Noodle with Eggplant

Name: Zucchini Noodle with Eggplant
Yield: 4
Ingredients: 1 package of spaghetti-type zucchini noodles; 2 eggplants, diced; 2 tablespoons of olive oil; 1 small onion, finely chopped; 1 clove of garlic; 6 tomatoes, peeled and diced; 10 black olives, pitted; 2 tablespoons of fresh parsley, chopped; Salt to taste

1
1 package of spaghetti-type zucchini noodles
2
2 eggplants, diced
3
2 tablespoons of olive oil
4
1 small onion, finely chopped
5
1 clove of garlic
6
6 tomatoes, peeled and diced
7
10 black olives, pitted
8
2 tablespoons of fresh parsley, chopped
9
Salt to taste

Ingredients

1
1 package of spaghetti-type zucchini noodles
2
2 eggplants, diced
3
2 tablespoons of olive oil
4
1 small onion, finely chopped
5
1 clove of garlic
6
6 tomatoes, peeled and diced
7
10 black olives, pitted
8
2 tablespoons of fresh parsley, chopped
9
Salt to taste

Directions

1
Cut the eggplant into cubes and sprinkle with salt
2
Let it sit for 15 minutes
3
Heat the olive oil in a pan and sauté the onion, garlic, tomato, and drained eggplant until the eggplant is tender
4
Add the black olives and stir well
5
Remove from heat, sprinkle with parsley, and let it rest for five minutes
6
Serve with cooked zucchini noodles that are still slightly firm to the bite.