Name: Pasta with eggplant, tomato and mozzarella
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 large (500g) eggplant, chopped; 1 medium (170g) red onion, chopped finely; 2 clove garlic, crushed; 425 gram can crushed tomatoes; 1/2 teaspoon chilli flakes; 2 tablespoon cream; 1/4 cup lightly packed fresh basil leaves; salt; 500 gram tortiglioni (or other large pasta); 180 gram baby bocconcini (milk cherries), halved; 1/4 cup (20g) parmesan cheese flakes

Pasta with eggplant, tomato and mozzarella

Whip up this hearty vegetarian pasta with tomato, eggplant and chilli flakes for some added spice.

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

2 tablespoon olive oil

1 large (500g) eggplant, chopped

1 medium (170g) red onion, chopped finely

2 clove garlic, crushed

425 gram can crushed tomatoes

1/2 teaspoon chilli flakes

2 tablespoon cream

1/4 cup lightly packed fresh basil leaves

salt

500 gram tortiglioni (or other large pasta)

180 gram baby bocconcini (milk cherries), halved

1/4 cup (20g) parmesan cheese flakes

Method

1.Heat the oil in a large saucepan; add the eggplant; cook, stirring, for about 5 minutes or until browned lightly. Add the onion and garlic; cook, stirring, until soft. Add undrained tomatoes and chilli; cook, covered, stirring occasionally, for 10 minutes.

2.Stir cream and basil into eggplant mixture; season to taste with salt.

3.Meanwhile, cook pasta in a large saucepan of boiling salted water until tender; drain.

4.Toss hot pasta with bocconcini, eggplant mixture and half of the parmesan flakes. Serve topped with remaining parmesan.

Not suitable to freeze. Not suitable to microwave.
Note

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Ingredients

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