Spicy Eggplant-Tomato Pasta

Servings: 5

INGREDIENTS:

• 6 cloves garlic
• 2 teaspoons Thai chili oil
• 1 tablespoon olive oil
• 2 red onions
• 1 eggplant
• 1 bunch of parsley
• 500 ml tomato puree (without sugar)
• Salt
• Ground black pepper
• Oregano
• Basil​
• For side-dish:
  • 500 g of cooked durum fusilli pasta

 

PREPARATION:

1.) Peel and slice the garlic. Put it in a high-walled pan.

2.) Peel the eggplant and onion as well, then cut it. Put aside.

3.) Finely chop the parsley. Put aside.

4.) Sprinkle chili oil and olive oil with garlic into the pan and fry.

5.) Just have a brown colour, then pour it along with the oil into a heat-resistant bowl. Put aside.

6.) Put the risked eggplant in the same pan. Fry without oil. Sprinkle with ground black pepper and salt. Fry until become nicely browned. Then cover it in a bowl and set it aside.

7.) Roast the onions in olive oil in the same pan. Then pour back the chili-garlic mixture and the eggplant cubes. Pour over the tomato puree and season with salt, pepper, oregano, basil. Bring to a boil and cook for a few more minutes.

8.) Add a little more parsley and eat it with the cooked pasta.