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Simple, sturdy: eggplant pasta | Blossom to Stem

Date Added: 5/4/2021    Source:

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  • 1 pound eggplant cut into half-inch chunks
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, peeled and lightly smashed
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 4-6 sun dried tomatoes, not the oil packed variety
  • small handful fresh basil
  • 1 cup water
  • salt
  • 8 ounces whole wheat linguine, any other long pasta is fine

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