Pasta Melanzane

Recipe

(recipe from Cookie’s Kitchen)

Serves 2-3

Ingredients

250 -300 g Fettucine Pasta

2  Eggplant - cut into large cubes

2 Red Chilli - finely chopped

5-6 cloves of Garlic - finely chopped

3 tbsp Olive oil

a generous glug of Extra Virgin Olive oil

2 cups Cherry tomatoes - cut into halves

3/4 cup Parsley - chopped

1/2 cup Parmesan cheese - grated

Salt to taste

Pepper to taste

Method

In a large pot boil about two litres of water, add a generous sprinkling of salt and carefully place the fettucine into the pot to cook. In another pan heat some olive oil and add garlic, chilli and saute for a few minutes. Add the eggplant and mix well so that the eggplant pieces are coated with the garlic and chilli. Cook for ten minutes till eggplant is tender.

Drain the pasta and keep it aside. Add the cherry tomatoes to the pan and cook them till they are gooey and begin to release their juices to become a sauce. Now add the salt, pepper and 3/4th of the parsley and mix everything till combined. Mix the pasta in to the eggplant, chilli and tomato sauce and mix it well. Remove from heat and add a generous drizzle of extra virgin olive oil, this adds to the sauce making the pasta moist and delicious. Sprinkle some parmesan and cracked pepper and garnish with some fresh parsley. Pasta Melanzane is ready to be served.

 Enjoy!