RCI-ND.001.0058.001

Eggplant Pasta

Name: Eggplant Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unit eggplant (aubergine); 1 large onion; 1 unit tbs olive oil; 1 unit salt to taste; 2 unit tins of peeled tomatoes; 1 unit chili pepper; 1 unit handfuls of fresh basil; 1 unit dried Italian herbs (marjoram (basil, capsicum, oregano, rosemary, parsley, garlic, thyme) – often sold pre-mixed.); 1 unit fresh garlic (crushed); 1 unit pasta (your favourite)

Pasta – This tasty vegetable stew is great served with your favorite pasta.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

eggplant (aubergine)
1 unit
onion
1 large
tbs olive oil
1 unit
salt to taste
1 unit
tins of peeled tomatoes
2 unit
chili pepper
1 unit
handfuls of fresh basil
1 unit
dried Italian herbs (marjoram
basil, capsicum, oregano, rosemary, parsley, garlic, thyme) – often sold pre-mixed.
1 unit
fresh garlic
crushed
1 unit
pasta (your favourite)
1 unit

Method

Slice eggplant and cover in salt. Leave for at least 30 minutes.

Rinse salt away, then squeeze until almost dry (this removes sourness).

Cut into chip-sized pieces and fry in oil.

Add onion and cook briefly.

Add all other ingredients and simmer for 30 minutes.

Serve with freshly cooked pasta.

Eggplant Pasta

Ingredients

Method

What Makes This Variant Distinct