Pasta with Eggplant, Capsicum and Tomatoes

A simple but tasty pasta that highlights the beautiful vegetables including eggplant, capsicum and tomatoes. Serve with parmesan cheese and a good red wine.

Ed's

Ingredients

Serves: 6 

  • 2 tablespoons olive oil
  • 2 eggplants, diced with skin
  • 1 red capsicum, sliced
  • 2 cloves garlic, crushed
  • 1 pinch salt and black pepper, to taste
  • 1 tablespoon olive oil
  • 6 tomatoes - peeled, seeded and diced
  • 1 sprig fresh thyme, diced
  • 500g rigatoni pasta (or penne)
  • 12 basil leaves, diced
  • 12 black olives, sliced

Directions

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

  1. Heat 2 tablespoons of olive oil in a large frypan over medium-high heat. Cook the diced eggplant in the hot oil stirring frequently until lightly browned; about 10 minutes. Stir in the red capsicum and garlic; season with salt and pepper. Reduce heat to medium-low cover and cook until the vegetables are tender; about 20 minutes.
  2. Meanwhile; heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the diced tomatoes and bring to a simmer; season with fresh thyme, salt and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly; about 15 minutes.
  3. Bring a large saucepan of lightly-salted water to a boil; stir in the pasta and cook uncovered stirring occasionally until tender but still firm to the bite; about 13 minutes. Drain and return to the pot.
  4. Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.

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