Eggplant Pasta
A tasty and hearty vego pasta sauce that the meat eaters will love. I like to serve it with linguine but any pasta is fine. You can serve it mixed in with the pasta or as a sauce on top in each plate. Top with parmesan and more chopped basil if you want.
Ingredients
Serves: 4
- 2 medium sized eggplants
- 60ml olive oil
- 1 large onion, diced
- 2 cloves garlic, finely chopped
- 1 tin (400g) peeled tomatoes, drained (juice reserved) and chopped
- 2 fresh tomatoes, chopped
- 1 tablespoon tomato paste
- 1 tablespoon red wine (optional)
- 1/2 bunch basil, roughly chopped or torn
Directions
Preparation:10min ›
Cook:25min ›
Ready in:35min
- Cut the eggplants into rounds then into strips. In a large pot over a medium heat, fry them well in all of the olive oil. Add more oil if you need it. Keep stirring to prevent them sticking and burning.
- Add the onions and garlic. Fry for 5 minutes, stirring. Add the three tomato ingredients and the wine, and mix in well. Turn the heat down a little and cook the sauce on a low simmer for about 15 minutes. Add some of the tinned liquid if needed - you don’t want this sauce to get too dry.
- About half way through the cooking, add half the basil. Just before serving stir in the rest of the basil.
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Reviews and Ratings
Global Ratings:
(8)
Reviews in English (7)
Very nice. I fried some diced bacon rashers for about 6-7 minutes before putting the eggplant in, added some chopped shallots with the first lot of basil and added a small chopped green chili at the same time. Damn good recipe, thanks. - 12 Dec 2012
Made this again the other night...yes its my recipe and I love it!:-) - 01 Apr 2009
Loved it :-) Very quick, very easy and VERY TASTY! - 30 Mar 2010