Eggplant Spaghetti | Central Texas Food Bank

Ingredients

• 1 pound eggplant, cut into ½ inch pieces
• 1 teaspoon salt and ½ teaspoon pepper
• ½ pound of dry whole-wheat spaghetti
• 1.5 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• ¼ teaspoon red pepper flakes
• 1 pint cherry tomatoes
• 2 tablespoons chopped fresh basil