Sekai no Shokutaku

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Eggplant Pasta

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

Original source ↗

Ingredients

ServingsServes 4Original: Serves 4
  • eggplant1
  • onion, large; chopped1
  • olive oil1 tbsp
  • salt, to taste
  • peeled tomatoes, peeled2 can
  • chile pepper1
  • fresh basil, freshhandful
  • dried Italian herbs mixture, marjoram, basil, capsicum, oregano, rosemary, parsley, garlic, thyme; often sold pre-mixed
  • fresh garlic, fresh; crushed
  • pasta, cooked

Method 6 steps

  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.

Ingredients in this dish