Eggplant Pasta
This eggplant and tomato stew spooned over pasta is a meat-free dinner for four that takes about an hour. The eggplant is salted and squeezed before frying, which removes its sour edge and leaves it tender in the sauce. Chile, garlic and a double dose of basil, fresh and dried, season the tomatoes. Make the vegetables the night before and the flavours deepen further. Spiral pasta catches the sauce well.
Instructions
Slice the eggplant and cover the slices generously in salt. Leave them for at least 30 minutes, which draws out the sour taste.
Rinse the salt off, then squeeze the slices until they are almost dry.
Cut the eggplant into chip-sized pieces and fry them in the olive oil.
Add the chopped onion and cook it briefly.
Stir in the tinned tomatoes, chile pepper, fresh basil, dried herb mixture and crushed garlic, adding salt to taste. Simmer for 30 minutes.
Serve the stew over freshly cooked pasta. Spiral shapes work well because they hold on to the sauce.
Make it personal.
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