{"id":7009,"date":"2018-07-18T16:22:56","date_gmt":"2018-07-18T23:22:56","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=7009"},"modified":"2018-07-18T16:22:57","modified_gmt":"2018-07-18T23:22:57","slug":"garlicky-eggplant-zuchini-cappellini","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/garlicky-eggplant-zuchini-cappellini\/","title":{"rendered":"Garlicky Eggplant & Zuchini Cappellini"},"content":{"rendered":"
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The longer you cook down this garlic, eggplant and zucchini sauce the better it gets!<\/p>\n

1 tablespoon olive oil
\n4 garlic cloves sliced
\n1 eggplant chopped
\n1 zucchini chopped
\n1\/4 cup sun dried tomatoes (oil packed)
\nSalt to taste
\n8 ounces cappellini
\nFeta cheese<\/p>\n

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  1. 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.<\/li>\n
  2. Add sun dried tomatoes and salt to taste and really cook down.<\/li>\n
  3. Boil cappellini and drain.<\/li>\n
  4. Top cappellini with eggplant and zucchini mixture, then top with feta cheese.<\/li>\n<\/ol>\n