Spinach Spirals with Roasted Eggplant and Tomatoes

Serves: 6 | Prep Time: 0:10 | Total Time: 1:10


1 medium eggplant (4 cups), cut into 3/4 inch pieces
1 large onion, halved and cut into 1/2 inch wedges
3 plum tomatoes, cut into chunks
1 1/2 tsp Eden Sea Salt
1/8 tsp freshly ground black pepper
1/4 cup Eden Selected Extra Virgin Olive Oil
1 package Eden Organic Spinach Spirals
1/4 cup pitted halved Kalamata olives
1/2 cup finely grated organic parmesan cheese


Preheat oven to 450º. In a roasting pan, combine eggplant, onion, tomatoes, salt, pepper and olive oil. Toss to evenly coat. Roast 45 minutes until tender, tossing halfway through. Cook pasta according to directions. Reserve 1/2 cup pasta cooking water. Drain pasta and return to pot. Add roasted eggplant mixture, olives and parmesan cheese. Toss to coat, adding 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately.


Per Serving: 308 Calories, 10g Fat (30% calories from fat), 9g Protein, 45g Carbohydrate, 6g Fiber, 0mg Cholesterol, 501mg Sodium

© 2013 Eden Foods, Inc.