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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Eggplant Pasta

Serves 4 · 60 minutes

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

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 eggplant (aubergine)
  • 1 large onion, chopped
  • 1 tbsp olive oil
  • Salt to taste
  • 2 tins of peeled tomatoes
  • 1 chile pepper
  • Handfuls of fresh basil
  • Dried Italian herbs mixture (marjoram, basil, capsicum, oregano, rosemary, parsley, garlic, thyme; often sold pre-mixed)
  • Fresh garlic, crushed
  • Pasta, cooked

Method

  1. Slice eggplant and cover in salt. Leave for at least 30 minutes.
  2. Rinse salt away, then squeeze until almost dry (this removes sourness).
  3. Cut eggplant into chip-sized pieces and fry in oil.
  4. Add onion and cook briefly.
  5. Add all other ingredients and simmer for 30 minutes.
  6. Serve with freshly cooked pasta.