Recipe

Pasta with eggplant and tomatoes

Mar 29, 2014 1:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Pasta with eggplant and tomatoes
  • 2 tablespoon olive oil
  • 1 medium eggplant, diced
  • 1 garlic clove, finely chopped
  • 250 gram cherry tomatoes, halved
  • 100 gram baby spinach
  • 500 gram penne
  • 2 tablespoon pine nuts, toasted
  • grated parmesan, to serve

Method

Pasta with eggplant and tomatoes
  • 1
    Heat oil in a frying pan on medium. Cook eggplant for 5 minutes, until golden and tender. Stir in garlic and tomatoes, and cook for 2 minutes. Mix in baby spinach and cook until just wilted. Season to taste.
  • 2
    Meanwhile, cook pasta in a saucepan of boiling, salted water according to packet directions. Drain and return to pan. Toss through eggplant mixture with pine nuts. Serve with grated parmesan.

Notes

For a delicious pasta bake, place leftover penne and sauce in an oiled ovenproof dish. Sprinkle with grated cheese and bake in a preheated 180°C oven until golden.

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