Tomato & Eggplant Pasta
Ingredients
1 small red onion (finely chopped) 2 garlic cloves (minced) 1 small eggplant (cut into approx 1cm dice) 1 x 400g can of tomatoes 1 tbsp balsamic vinegar 1 tbsp tomato paste 1/4 cup sun-dried tomatoes, finely chopped (optional) 1 tsp dried mixed herbs 1/2 tsp chilli flakes (optional) 1/2 tbsp sugar 1/2 cup water Salt and freshly ground black pepper Small handful fresh basil Your favourite pasta. Method Heat olive oil in a large pan. Add onion and garlic and fry until onion is soft. Add eggplant and cook until it is softened and slightly brown. Add balsamic vinegar and cook, stirring for approximately a minute. Add remaining ingredients (except basil). Bring to boil stirring well then turn down heat and gently simmer for 30 minutes, stirring occasionally. At this point taste sauce and add more seasoning if required. Bring a large pan of salted water to the boil, throw in pasta and cook as per packet instructions. Add cooked pasta to sauce and stir through. Garnish with fresh basil. Serve with a green salad and garlic bread. |