Creamy pasta with eggplant

• 1 boiling water as needed
• 1/2 lb pasta of your choice
• 1 large eggplant
• 1 medium pepper
• 6 garlic cloves, minced
• 3 tbsp olive oil
• 1 6-oz package Philadelphia cheese
• 1 tsp dried basil
• 1/4 cup dry white wine
• 1 tbsp freshly chopped parsley
• 1 tbsp grated parmesan cheese

1. First, fill a large pot with water, bring to a boil and follow the directions on the package for the pasta's cooking time.
2. Meanwhile heat the oil in a medium sized pan and add the peppers.
3. Next add the eggplant.
4. Use your prefered cut of the veggie.
5. I reserved some eggplant and fried independently to use as garnish and add more flavor.
6. Once the veggies have started to brown add the garlic, freshly cracked pepper and the dried basil.
7. When the spices release their aroma, add the wine.
8. If the pasta hasn't cooked yet reduce the heat of the pan and add a few tablespoons of the boiling pasta water.
9. Add some extra salt to taste.
10. Before draining the pasta reserve 1/2 cup of the water.
11. Add the pasta to the pan, together with the water and the Philadelphia cheese.
12. Mix well so the cheese melts and becomes creamy.
13. Place desired amount in a plate.
14. Garnish with parsley, grated cheese and the fried eggplant.
15. Enjoy!

boiling water, pasta, eggplant, pepper, garlic, olive oil, philadelphia cheese, basil, white wine, parsley, parmesan cheese

Taken from cookpad.com/us/recipes/359320-creamy-pasta-with-eggplant (may not work)