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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. spaghetti (or any other long thin Italian pasta, linguini or fettucini)
- salt
- 3/4 lb. globe eggplant (peeled and cut into 1/2 to 3/4-inch cubes, about 2 1/2 cup of cubed eggplant)
- 5 Tbsp. olive oil (divided)
- 1 red onion (medium, cut in half lengthwise and thinly sliced crosswise, about 1 1/2 cups)
- 3 cloves garlic (minced, 1 Tbsp)
- 2 cups baby spinach (fresh, 3 ounces, roughly chopped)
- 6 mint leaves (spearmint, minced)
- 2 oz. feta cheese (crumbled)
- freshly ground black pepper
- 39,495 pasta
- 18 eggplant
- 49,312 spaghetti ( Lemony, with Peas and Ricotta 18.00 14.00 2.00 0.00 0.00 0.00 2.00 Spaghetti,Pasta Dinner Vegetarian)
- 18 spaghetti ( 14.00 2.00 0.00 0.00 0.00 2.00 , Pasta Dinner Vegetarian)
- 11,500 spaghetti ( Baked, 16.00 14.00 2.00 0.00 0.00 0.00 0.00 Spaghetti,Pasta Dinner)
- 5,230 cucumber salad
- 16 mint
- 154 spaghetti ( EASY Italian Sausage, 16.00 14.00 2.00 0.00 0.00 0.00 0.00 Spaghetti,Pasta Dinner)
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