Thursday, January 19, 2006

Eggplant Pasta

Eggplant Pasta – This tasty vegetable stew is great served with your favorite pasta.

Ingredients (serves 4)

1 eggplant (aubergine)
1 large onion
1 tbs olive oil
salt to taste
2 tins of peeled tomatoes
1 chili pepper
handfuls of fresh basil
dried Italian herbs (marjoram, basil, capsicum, oregano, rosemary, parsley, garlic, thyme) - often sold pre-mixed.
fresh garlic, crushed
pasta (your favourite)


Slice eggplant and cover in salt – leave for at least 30 minutes.

Rinse salt, then squeeze until almost dry (removes sourness).

Cut into chip size pieces and fry in oil.

Add onion and cook briefly.

Add all other ingredients and simmer for 30 minutes.

Serve with Pasta.


The amounts of the various ingredients are not really important. Experiment and adjust to taste.
Often better to prepare the vegetables the night before as this gives time for the flavours of the chili pepper, garlic, and herbs to diffuse through the mix.
Serve with freshly cooked pasta. Spiral pasta is a good choice as it holds the sauce to itself.

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