Potato Pasto with Garlic Tomato Spinach Sauce

Instructions

1. Begin by peeling and dicing the potato into small cubes.
2. Dice the tomatoes, and carrot into small pieces and set aside.
3. Thinly slice the 12 cloves of garlic and set aside.
4. Cut the eggplant into small cubes.
5. In a large pot, bring water to a boil and add the diced potato. Cook for about 5 minutes until tender but still firm.
6. In a skillet over medium heat, add the extra virgin olive oil and sauté the sliced garlic until golden brown.
7. Add the tomatoes and carrot to the skillet and cook until they begin to soften, about 5 minutes.
8. Add the eggplant to the skillet and continue to cook for an additional 5 minutes.
9. Stir in the fresh spinach leaves and cook until they wilt, about 2 minutes.
10. Combine the sautéed vegetables with the boiled potatoes in a large serving bowl and toss well.