Eggplant, Tomato and Chilli Pasta
1 Cut eggplant into 3/4 in cubes. Place in a colander set over a bowl. Sprinkle with salt. Drain for 10 minutes. Rinse eggplant under cold running water. Pat dry with absorbent kitchen paper.
1 pound pasta shells
1/4 cup olive oil
2 onions, chopped
2 fresh red chillies, seeded and chopped
2 cloves garlic, crushed
2 cans tomatoes - each weighing about 15 ounces - undrained and mashed
1/2 cup dry white wine
2 tablespoons chopped fresh basil or 1 teaspoon dried basil
2 Cook pasta in boiling water in a large saucepan following packet directions. Drain and keep warm.
3 Heat oil in a large frying pan over a medium heat. Cook eggplant. in batches, for 5 minutes or until golden. Remove eggplant from pan. Drain on absorbent kitchen paper.
4 Add onions, chillies and garlic to pan. Cook, stirring, for 3 minutes or until onions are golden. Stir in tomatoes, wine and basil. Bring to simmering and simmer for 5 minutes.
5 To serve, divide pasta between warm serving bowls. Spoon over vegetable sauce.
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