Eggplant, Spinach and Carrot Tomato Sauce


1 diced purple eggplant
1 diced carrot
2 stems of diced green onion
2 cups of fresh spinach
2 cloves of diced garlic
1 can of organic plum pureed tomatoes
dash of salt and pepper
1 tbsp of extra virgin olive oil
1 pk 250-300g of whole grain high protein pasta


In a pan fry garlic, oil and onion until golden. Add carrot and eggplant then add sauce and spinach. Add salt and pepper. Let simmer on low heat for 25-30 mins.
Add fresh boiled pasta whole organic protein pasta  to sauce.
Top with fresh parmegiano cheese.

Serves: 4

Popular Posts