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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This Sicilian staple of pasta with eggplants makes a special, but budget-friendly, supper Ingredients:
1 small eggplant, cut into 1/2in discs |
1 -2 tablespoon olive oil |
2 garlic cloves, finely chopped |
1 large pinch chili flakes |
1 (14 ounce) tin chopped tomatoes |
8 leaves basil, shredded |
9 ounces linguine |
2 ounces parmesan cheese, grated |
Directions:
1. Cut the discs across so you end up with little matchsticks of eggplant. Heat 1-2 tbsp olive oil in a large non-stick frying pan. Add the eggplant in batches, and fry on a fairly high heat until really tender and golden. You want it to be melt-in-the-mouth with no rubberiness left. Season and tip out onto a plate.
2. Wipe out the pan then add another tbsp oil and cook the garlic for a minute. Add the chili flakes and tomatoes and simmer for 10 minutes. Cook the linguine following packet instructions. Stir the basil and eggplant into the sauce and heat through. Toss with the drained linguine and finish with the grated cheese.
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