We usually have problems putting together a 100 percent healthy dish that makes us swoon with happiness. But that can happen with this recipe, inspired by the pasta dish I tried once in a restaurant while in the Italian Riviera. It's not exactly the same as the one I had, because I couldn't possibly go into the kitchen and ask the chef for his recipe, but as soon as I had the chance, in the comfort of my own kitchen, I put together what I remembered of the taste of that delicious dish. I used only three fresh ingredients for the sauce, combining them with extra-virgin olive oil, salt and pepper. The result is not only super healthy but also tasty enough to make you go for seconds.
Don't be put off by the baking of the eggplants and blanching of the tomatoes. You just pop the eggplants into the oven and peel the skins off the tomatoes, and dinner is ready. This is one of those inspiring dishes I tasted while on the Italian Riviera last summer, with fresh vegetables and simplicity in cooking.
Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes
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