Eggplant Pasta
This tasty vegetable stew is great served with your favorite pasta.
Source and licence
"Eggplant Pasta" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Eggplant_Pasta, revision 4523455), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Eggplant_Pasta&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4523455
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 eggplant (aubergine)
- 1 large onion, chopped
- 1 tbsp olive oil
- Salt to taste
- 2 tins of peeled tomatoes
- 1 chile pepper
- Handfuls of fresh basil
- Dried Italian herbs mixture (marjoram, basil, capsicum, oregano, rosemary, parsley, garlic, thyme; often sold pre-mixed)
- Fresh garlic, crushed
- Pasta, cooked
Method
- Slice eggplant and cover in salt. Leave for at least 30 minutes.
- Rinse salt away, then squeeze until almost dry (this removes sourness).
- Cut eggplant into chip-sized pieces and fry in oil.
- Add onion and cook briefly.
- Add all other ingredients and simmer for 30 minutes.
- Serve with freshly cooked pasta.