Tomato and Eggplant Pasta – La Maison Orphée
Preparation : 15 minutesCooking : 20 minutesYield :4-6 servings Temperatures are dropping, leaves are changing color... There's no doubt about it, fall is here
Ingredients
- 450 g short pasta
- A few cherry tomatoes, cut in half (about 10)
- Salt and pepper
- A drizzle of balanced extra virgin olive oil
- Juice of one lime
- 2 green onions, sliced
- 1 eggplant, diced
- ¼ cup of balanced extra virgin olive oil
- 1 block of feta cheese, cut into small cubes
- Grated parmesan cheese for serving
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