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Eggplant Pasta
This tasty vegetable stew is great served with your favorite pasta.
Ingredients
ServingsOriginal: Serves 4
- eggplant1
- onion, large; chopped1
- olive oil1 tbsp
- salt, to taste
- peeled tomatoes, peeled2 can
- chile pepper1
- fresh basil, freshhandful
- dried Italian herbs mixture, marjoram, basil, capsicum, oregano, rosemary, parsley, garlic, thyme; often sold pre-mixed
- fresh garlic, fresh; crushed
- pasta, cooked
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Slice eggplant and cover in salt. Leave for at least 30 minutes.
Rinse salt away, then squeeze until almost dry (this removes sourness).
Cut eggplant 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.