Sicilian Style Eggplant Pasta
with Pine Nuts
Instructions
1 Fry eggplant
Chop the eggplant into cubes. Heat a large saucepan over a medium heat with a drizzle of olive oil. Once hot, add the eggplant with a pinch of salt and cook for 10 min until golden brown.
2 Prep
Meanwhile, peel and finely slice the shallots. Peel and mince the garlic. Roughly chop the sun-dried tomatoes.
3 Simmer
Add another drizzle of olive oil to the eggplant pan along with the shallots. Fry for 3 min. After 3 min, add the garlic, oregano, chopped tomatoes, tomato paste, measured water, stock cube, red vinegar and honey. Simmer for 15 min.
4 Boil pasta
Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.
5 Finish
Meanwhile, toast the pine nuts in a hot dry pan until golden brown, set aside. Finely chop the basil leaves. Add the sun-dried tomatoes, half of the basil leaves and the Grana padano (reserve the rest for garnish!) to the tomato sauce. Season with salt and pepper.
6 Serve
Stir the drained pasta into the tomato sauce with a splash of pasta water. Divide amongst bowls. Tear over the reserved basil leaves and garnish with a pinch of chilli flakes (spicy!), the pine nuts and any remaining Grana padano.
Tips for fussy eaters
Skip the chilli flakes!
Pro tip
Sprinkle the eggplant cubes with salt and allow them to rest for 20 min in a colander before frying - this will remove excess moisture!
This easy pasta dish takes inspiration from the Sicilian classic, Pasta alla Norma!
Cooking Time: 35 min
Cals 799 · Prot 34 · Carbs 134 · Fat 18
Ingredients
Pasta and sauce
To serve
This easy pasta dish takes inspiration from the Sicilian classic, Pasta alla Norma!
Cooking Time: 35 min
Cals 799 · Prot 34 · Carbs 134 · Fat 18
Instructions
1 Fry eggplant
Chop the eggplant into cubes. Heat a large saucepan over a medium heat with a drizzle of olive oil. Once hot, add the eggplant with a pinch of salt and cook for 10 min until golden brown.
2 Prep
Meanwhile, peel and finely slice the shallots. Peel and mince the garlic. Roughly chop the sun-dried tomatoes.
3 Simmer
Add another drizzle of olive oil to the eggplant pan along with the shallots. Fry for 3 min. After 3 min, add the garlic, oregano, chopped tomatoes, tomato paste, measured water, stock cube, red vinegar and honey. Simmer for 15 min.
4 Boil pasta
Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.
5 Finish
Meanwhile, toast the pine nuts in a hot dry pan until golden brown, set aside. Finely chop the basil leaves. Add the sun-dried tomatoes, half of the basil leaves and the Grana padano (reserve the rest for garnish!) to the tomato sauce. Season with salt and pepper.
6 Serve
Stir the drained pasta into the tomato sauce with a splash of pasta water. Divide amongst bowls. Tear over the reserved basil leaves and garnish with a pinch of chilli flakes (spicy!), the pine nuts and any remaining Grana padano.
Tips for fussy eaters
Skip the chilli flakes!
Pro tip
Sprinkle the eggplant cubes with salt and allow them to rest for 20 min in a colander before frying - this will remove excess moisture!
Ingredients
Pasta and sauce
To serve
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