1 medium eggplant
1 crushed garlic clove
1 tablespoon olive oil
3 green olives, pitted
Salt to taste
1 cup penne pasta
1 tablespoon grated Parmesan cheese
1 medium eggplant
1 crushed garlic clove
1 tablespoon olive oil
3 green olives, pitted
Salt to taste
1 cup penne pasta
1 tablespoon grated Parmesan cheese
Cut the eggplant in half and roast it until tender
Scrape out the flesh with a spoon
Sauté the garlic in olive oil, then add the olives, eggplant, salt, and a pinch of black pepper
Cook the pasta according to package instructions
Drain and toss with the roasted eggplant and Parmesan cheese
