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In a large, heavy frying pan, heat the olive oil over medium heat, and sauté the garlic and onion until the onion is translucent - about 5 minutes. Add diced eggplant, sauté for three minutes until lightly browned, cover and cook on low heat for five minutes. Add Albacore, stir until well blended. Add wine and cook for two minutes over low heat, covered. Add parmesan cheese, blend well, remove from heat, add lemon juice, cilantro, butter, salt, pepper, toss well and keep sauce warm while cooking the pasta. Serve hot over whole wheat pasta. Serves 4.
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