Sicilian Eggplant Pasta

By Nicola JaffreyRecipes
Sicilian Eggplant Pasta
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Sicilian Eggplant Pasta

Recipe by Embody NutritionCourse: Dinner
Servings

4

servings
Prep time

10

minutes
Cooking time

50

minutes

Inspired by some beautiful ‘pasta alla norma’ dishes I have tried over time!

Ingredients

  • 2 very large eggplants

  • ~700g passata OR a chunky tomato-based pasta sauce e.g. a Leggos Napoletana

  • 1 cup (~125g) grated quality parmesan cheese + extra for serving

  • 1 cup torn basil leaves

  • Olive oil for cooking

  • 500g rigatoni pasta or fettuccine (make your own for extra points)

  • Chilli oil (not necessary – but very very delicious!)

Method

  • Preheat the oven to 200C.
  • Slice eggplant into ~1cm rounds, add to 2 large lined baking trays and drizzle with a healthy dose of olive oil. Bake in the oven for ~35-45 mins until well cooked and even a little charred.
  • Meanwhile, cook pasta in a large pot as per packet instructions, and drain (reserving 1/2 cup pasta cooking water).
  • Add passata/sauce into the large pot, and put it onto a medium heat to warm through.
  • Add cooked eggplant and basil to the sauce and smash it all together!
  • Add pasta, reserved pasta water and cheese and stir.
  • Serve with a big dollop of chilli oil for the most delicious vegetarian meal you’ll ever eat!

Notes

  • If you’re looking for a meat-containing meal, try adding 500g cooked turkey mince