The longer you cook down this garlic, eggplant and zucchini sauce the better it gets!
1 tablespoon olive oil
4 garlic cloves sliced
1 eggplant chopped
1 zucchini chopped
1/4 cup sun dried tomatoes (oil packed)
Salt to taste
8 ounces cappellini
- Heat oil in a saute pan and add the garlic slices. Once the start to soften, add the eggplant and zucchini. Cook until nice and soft.
- Add sun dried tomatoes and salt to taste and really cook down.
- Boil cappellini and drain.
- Top cappellini with eggplant and zucchini mixture, then top with feta cheese.