Leigh-Chantelle
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INGREDIENTS:
6 garlic cloves, crushed
10 cherry tomatoes, halved or quartered
1/2 cup oil
1 tbsp rosemary
1 tbsp basil
1 tbsp oregano
227g Nutrition Kitchen Whole Black Soybean Pasta
2 eggplants (aubergine), salted, rinsed and thinly sliced
1 red capsicum (pepper), thinly sliced
4 bunches bok choy
1 cup pine nuts
METHOD:
Boil water in a saucepan
Add soybean pasta and cook until soft
Drain in a colander and put aside
Heat oil in saucepan or wok
Add garlic cloves, tomatoes and herbs
Add eggplant and capsicum, cook with lid on medium heat for 15-20 mins
Stir through bok choy and pine nuts
Add pasta to serve
Serves 3-4 people
Recipe and photo © Leigh-Chantelle 2006
Leigh-Chantelle is an International Speaker & Consultant; Author, Singer/Songwriter and Blogger.
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