This eggplant chilli pasta is such an excellent way to highlight the delicious produce available at the moment. It’s quick and easy to whip up, relatively healthy & oh so delicious. Perfect for dinner or make ahead for lunches.
I slightly amended a recipe from Taste
- Red onion
- 1 large eggplant
- 2 cloves garlic
- 2 chillies
- 400g can crushed or cherry tomatoes
- 1 cup vegetable stock
- 2tbs balsamic vinegar
- 1/2tsp caster sugar
- 375g dried pasta
- 1/4 cup fresh basil
- 60g feta
- Thinly slice the red onion and cut the eggplant into 2cm pieces
- Heat some oil in a large fry pan and cook the onion for 5 minutes, until softened
- Add the eggplant and cook, stirring occasionally for 4-5 minutes, until the eggplant is golden
- Crush the garlic and thinly slice one of the chillies and add to the pan, cooking for 1 minute
- Pour in the tomatoes, stock, vinegar and sugar and stir to combine. Bring to the boil then reduce to a simmer. Cook for 10-15 minutes until eggplant is tender
- Meanwhile, cook the pasta until al dente then drain, reserving 1/3 cup cooking water
- Add the pasta, cooking water and half the basil to the pan and toss to combine, season with salt and pepper
- Spoon into serving bowls and top with remaining basil, crumbled feta and thinly sliced chilli to taste
One of the things I love most about this eggplant chilli pasta is the balance between sauce and pasta. I’m not one for overly saucy dishes, and particularly not overly creamy ones, but this hits the perfect spot. The chunks of eggplant are tender and delicious, and the occasional hit of chilli is pretty excellent as well!
This is a dish that also reheats well, so it’s great to make ahead to take to work, or to enjoy as leftovers later. If you’re planning on making the whole thing for work lunches then I recommend slightly undercooking the pasta as it will cook more when you reheat it. No one wants overcooked pasta!