Aya’s Kitchen: Red Cabbage and Eggplant Wholewheat Pasta

I spent a week in May as a vegetarian just to see how challenging it would be to sustain that sort of diet.  Surprisingly, I got through the week and was rather satisfied with most of the meals I had.  This was a pasta I made with leftovers.  I loved the color of the red cabbage after it faded.  I basically sauteed the diced eggplant in olive oil (with a crushed garlic) until tender then quickly sauteed the red cabbage.  I tossed in the whole wheat pasta and finished it with some extra virgin olive oil and black pepper.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s