.
.
Ziti, Eggplant, Peppers, and Spinach
- 1 whole Shallot diced
- 2 cloves Garlic minced
- 1 tbsp olive oil
- 1 medium Eggplant (¾ inch diced or 2 Japanese eggplants, halved and sliced)
- 12-16 oz Ziti pasta (al dente)
- ½ cup Pasta sauce (warmed)
- Bragg Liquid Aminos or salt (to taste)
- Pepper (to taste)
- Hot peppers (fresh or dry, optional)
- ½ cup Spinich (julienne)
- Fresh basil (julienne)