I probably already told you how much I love cooking with eggplants.
They are so versatile and love their meaty texture.
One of my favourite dishes to pop them in is without a doubt in pasta.
So here it is a quick and easy midweek dinner recipe.
INGREDIENTS (serve 2 pp)
200 g rigatoni (or any short pasta)
1 medium-size eggplant, diced
1 tin peeled tomato (including the juice)
2 garlic cloves
200 ml water
Extra virgin olive oil
handful Parsley leaf chopped and their stalks
Salt
Grated Parmigiano Reggiano
METHOD
In a saucepan over medium heat, add a good glug of olive oil, garlic and parsley stalks, cook until golden. Once the garlic riches the golden colour, remove it as well as the parsley stalks.
Add the diced eggplant and cook it for 5/6 minutes or until golden and season them.
In a bowl place the tin tomatoes, gently crush them with your hands and pour them into the pan with the eggplant.
Add water and let it cook for 15-20 minutes over low heat.
Taste for seasoning.
Meanwhile bring a pot of salted water to boil and start cooking the rigatoni as per instruction, stirring occasionally.
Once al dente (usually 8-9 minutes) drain the pasta, pop it into the sauce and toss to combine the pasta with the sauce.
Cook it for one more minute and just before serving toss through the parsley.
Sprinkle some freshly grated Parmigiano and buon appetito.
Davide
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