Use wholemeal for these Eggplant Capellini and all will be good. They contain an interesting amount of fibers that are good for digestion, and have little action on the increase in blood sugar due to their average glycemic index. Autumn being a season of the year during which the body tends to lack magnesium, these pastas are an excellent source too.
So, Bon Appétit at laclassedecuisine.com !
First, here is the list of the different ingredients you will need to make the Eggplant Capellini that serves 4
- One cup Capellini 200 g (Italian pasta)
- Two small eggplants
- One vegetable stock cube
- 2 Tbsp Virgin olive oil
- Salt and freshly grounded pepper
- A few sprigs of parsley
Now you will find hereunder the few steps you will need to make the Eggplant Capellini with a Preparation time 10 minutes and a Cooking time 15 minutes
First, start by Heating a large amount of water in a saucepan. then, plunge the stock cube and once dissolved, cook the Capellini for 8 to 10 minutes.
Then, cut the two eggplants into small cubes. Sauté in a pan with olive oil for approximately 5 minutes then, add salt and pepper.
At the end, drain the Capellini. Add a knob of butter and set aside in a dish, previously warmed up. Stir in the eggplant cubes and serve immediately, very hot with a few sprigs of parsley if you like.
