Eggplant Capellini – La Classe de Cuisine
Wholemeal Capellini with sautéed eggplants, olive oil, and herbs—perfect for magnesium-rich autumn meals. Bon Appétit!
Ingredients
- One cup Capellini 200 g (Italian pasta)
- Two small eggplants
- One vegetable stock cube
- 2 Tbsp Virgin olive oil
- Salt and freshly grounded pepper
- A few sprigs of parsley
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