Pasta with Tomato Sauce and Eggplant WW

Here's the recipe for pasta with tomato sauce and eggplant WW, a good light and fragrant dish, easy and simple to make for a light and balanced meal.

Ingredients for 4 people: - 9 SP / person -

• 250 g pasta


• 1 large aubergine


• 1 clove of garlic


• 300 g tomato coulis


• 1 tablespoon of olive oil


• rosemary


• salt pepper

Preparation:

Wash and cut the eggplant into cubes.

In a skillet, heat the olive oil and fry the rosemary sprig and garlic for 3 minutes.

Add the eggplant, salt and pepper and cook for about 6 minutes.

Remove the garlic and the sprig of rosemary then add the tomato coulis and cook for about 15 minutes.

Meanwhile cook pasta in boiling salted water as directed on package. Then drain them.

Remove the garlic and rosemary from the pan then add the pasta and a small ladle of pasta cooking juice.

Stir and let saute about 2 minutes.

Then serve your pasta dish with eggplant.