Eggplant Pomodoro | 28 By Sam Wood

Ingredients

• 1 teaspoon extra virgin olive oil
• 1/2 eggplant (diced into 2cm cubes)
• 1 clove garlic (minced)
• 1/2 carrot (diced)
• 1/2 red chilli (finely diced)
• 1/4 cup green olives (pips removed and sliced)
• 1/2 cup tomato passata (or puree)
• 50 g wholemeal spaghetti (or gluten free)
• 1/2 cup baby spinach
• 1.5 tablespoons fresh parsley (leaves and stems diced)
• 25 g parmesan cheese (grated)