Pasta with eggplant, tomato and mozzarella

Whip up this hearty vegetarian pasta with tomato, eggplant and chilli flakes for some added spice.

Serves 4

Prep

15M

Cook

20M

Total

35M

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Ingredients

2 tablespoon olive oil

1 large (500g) eggplant, chopped

1 medium (170g) red onion, chopped finely

2 clove garlic, crushed

425 gram can crushed tomatoes

1/2 teaspoon chilli flakes

2 tablespoon cream

1/4 cup lightly packed fresh basil leaves

salt

500 gram tortiglioni (or other large pasta)

180 gram baby bocconcini (milk cherries), halved

1/4 cup (20g) parmesan cheese flakes

Method

1.Heat the oil in a large saucepan; add the eggplant; cook, stirring, for about 5 minutes or until browned lightly. Add the onion and garlic; cook, stirring, until soft. Add undrained tomatoes and chilli; cook, covered, stirring occasionally, for 10 minutes.

2.Stir cream and basil into eggplant mixture; season to taste with salt.

3.Meanwhile, cook pasta in a large saucepan of boiling salted water until tender; drain.

4.Toss hot pasta with bocconcini, eggplant mixture and half of the parmesan flakes. Serve topped with remaining parmesan.

Not suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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