1 box Barilla Red Lentil Spaghetti
1 small yellow onion, diced small
1 eggplant, diced 1/2 inch
1 bunch basil, torn
Salt and pepper to taste
- Season eggplant with salt; place in a colander with a weight on top to drain for 2 hours
- Bring a large pot of water to a boil. Cook pasta according to package directions.
- Meanwhile, in a skillet sauté onion with olive oil for three minutes, add sweet potato and eggplant. Continue cooking for 3-4 minutes, then add broth, bring to boil and simmer until both potato and eggplant are cooked through, season with salt and pepper.
- Drain pasta, toss with veggies, stir in basil leaves and cheese.