Eggplant Pasta with Peppers
Servings: 4 people
Ingredients
- 350 gr. Pennette
- 250 gr. Eggplant
- 350 gr cherry tomatoes
- 350 gr yellow peppers
- a few fresh basil leaves
- 2 tablespoon fresh parsley
- 1 tablespoon capers in vinegar drained
- 6 tablespoon olive oil
- 1 small onion
- 20 black olives
- red chilli pepper flakes optional
- salt
- sea salt
Instructions
- Let’s start preparing all vegetables.
- Halve the peppers, discard the stalks and seeds and slice them lengthways into strips, then in 3 cm pieces.
- Cut the eggplant into 1,5 cubes and quarter the cherry tomatoes.
- Peel the onion and finely slice. Heat the oil in a large skillet and fry the garlic over a medium heat. Cook it until softened and golden, stirring occasionally with a wooden spoon.
- Add the eggplants and peppers, and season with salt. Continue cooking over medium-high heat for 5 minutes, stirring and loosen it up with some tablespoons of warm water, if needed. Tip into the tomatoes, cover and cook for further 30 minutes over a low heat. Add some red chilli pepper flakes if you like it.
- Mince the fresh parsley together with basil leaves and capers, cut the olives, then add everything into the vegetables sauce and cook for a few minutes.
- Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente.
- Drain the Pennette al dente, reserving some cooking water. Tip into the skillet, together with the vegetables and toss everything until combine, adding some cooking water, if needed.
- Finely serve your delicious Pennette with some basil leaves on top.