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Eggplant, cherry tomato and oregano pasta

Eggplant, cherry tomatoes and oregano pasta

  • Serves 4

  • Preparation time:

  • Cooking time:

Ingredients

4 tbs olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
1 eggplant, diced into 2 cm cubes
1 chilli (optional), finely chopped
1 cherry tomato punnet, halved
1 tin chopped tomatoes
8 sprigs fresh oregano
700g pasta
parmesan, to serve

Method

For the sauce
In a large non-stick pan heat the olive oil over a medium heat. Add the onion and garlic and fry gently for 2-3 minutes. Add the eggplant cubes and chilli and cook for 5 minutes or until they start to brown.

Add the cherry tomatoes to the eggplant mixture and cook for an additional 3 minutes. Then add the chopped tomatoes and the oregano and cook on medium heat for approximately 7-8 minutes, stirring occasionally.

For the pasta
In a large pot bring some salted water to the boil.
Add the pasta to the boiling water and cook for approximately 10 minutes or until ‘al dente’. Drain and add the pasta to the sauce.

To serve
Remove from heat, and stir until the pasta is evenly coated. Serve with a sprinkle of freshly grated parmesan cheese.

Notes