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Pasta with eggplant and chili
4 servings
Ingredients
2 tender eggplants
salt
500 grams of pasta shells
¼ (60 ml) of olive oil
2 onions, minced
2 red fresh chilies, seedless and minced
2 cans (440 grams each) of mashed tomatoes, not drained
½ (125 ml) dry white wine
2 tablespoons of fresh basil, minced
or 1 teaspoon of dry basil
Preparation
- Cut the eggplant in cubes of 2 x2 cm. Place in a colander, sprinkle salt and let it drain for 10-15 minutes. Rinse and dry the cubes.
- Cook the pasta ‘al dente’ in plenty of water with salt. Drain and keep hot.
- Heat oil in a frying pan at medium heat and fry the eggplant in batches until they golden. Take out of the pan and set aside.
- In the same pan fry the unions, garlic and chilies, for 3-4 minutes or until the onion softens. Add the tomato, wine and basil; lower the heat and cook for 5 minutes. Serve this sauce over the eggplant and over the pasta.
Note
With a microwave oven it is not only easy heat up pasta, but also makes it better. Put the already cooked pasta into a microwave bowl; cover and heat for 2-3 minutes at maximum (100%) mixing once or twice only the pasta is hot (with or without salt). The exact time of heating depends on the amount of pasta.
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