Sicillian Pasta with Eggplant

Ingredients list for Sicillian Pasta with Eggplant

• 200 grams Tri-coloured spiral Pasta
• 7-8 medium Eggplants/ Brinjals
• to taste Salt
• 5-6 tablespoons Extra virgin olive oil
• 1 medium Onion chopped
• 1 cup Bread crumbs
• 2 tablespoons Milk
• 1 bottle Tomato basil pasta sauce (190 gms)
• to taste Crushed black peppercorns
• 25 grams Parmesan cheese

Method

1. Heat plenty of water in a deep non stick pan, keep a silicon colander in it and put tricolour pasta in it. Add salt, cover and cook. Halve eggplants and cut each half into 4 pieces.
2. Heat 2 tbsps extra virgin olive oil in another non stick pan. Add onion and saute for 1 minute. Add eggplants and salt and mix. Cover and cook on medium heat.
3. Place the breadcrumbs in a bowl, add milk and mix well. When the eggplants become soft, add breadcrumbs and mix. Cook stirring, for 2 minutes. Add tomato and basil sauce. Rinse the bottle with a little water and add to the pan and mix well. Add salt and mix.
4. Add freshly crushed black peppercorns and mix. Drain pasta and add to the eggplant mixture. Add the remaining extra virgin olive oil. Add shavings of parmesan cheese. Transfer into a serving dish and serve hot.

Nutrition Info