Eggplant Pasta
This tasty vegetable stew is great served with your favorite pasta.
Easy
🌱 VeganTotal Time
1 hour
Servings
4 persons
Ingredients
Everything you'll need to make this recipe
1
1 eggplant (aubergine)
2
1 large onion, chopped
3
1 tbsp olive oil
4
Salt to taste
5
2 tins of peeled tomatoes
6
1 chile pepper
7
Handfuls of fresh basil
8
Dried Italian herbs mixture (marjoram, basil, capsicum, oregano, rosemary, parsley, garlic, thyme; often sold pre-mixed)
9
Fresh garlic, crushed
10
Pasta, cooked
Instructions
Step-by-step guide to making this recipe
1
Slice eggplant and cover in salt. Leave for at least 30 minutes.
30 minutes
2
Rinse salt away, then squeeze until almost dry (this removes sourness).
3
Cut eggplant into chip-sized pieces and fry in oil.
4
Add onion and cook briefly.
5
Add all other ingredients and simmer for 30 minutes.
30 minutes
6
Serve with freshly cooked pasta.
Notes
- •The amounts of the various ingredients are not really important. Experiment and adjust to taste.
- •It is often better to prepare the vegetables the night before as this gives time for the flavours of the chili pepper, garlic, and herbs to diffuse through the mix.
- •Spiral pasta is a good choice, as it holds the sauce to itself.