Cookbook:Eggplant Pasta

| Pasta

This tasty vegetable stew is great served with your favorite pasta.

Ingredients

 * 1 eggplant (aubergine)
 * 1 large onion, chopped
 * 1 tbsp olive oil
 * Salt to taste
 * 2 tins of peeled tomatoes
 * 1 chile pepper
 * Handfuls of fresh basil
 * Dried Italian herbs mixture (marjoram, basil, capsicum, oregano, rosemary, parsley, garlic, thyme; often sold pre-mixed)
 * Fresh garlic, crushed
 * Pasta, cooked

Procedure

 * 1) Slice eggplant and cover in salt. Leave for at least 30 minutes.
 * 2) Rinse salt away, then squeeze until almost dry (this removes sourness).
 * 3) Cut eggplant into chip-sized pieces and fry in oil.
 * 4) Add onion and cook briefly.
 * 5) Add all other ingredients and simmer for 30 minutes.
 * 6) Serve with freshly cooked pasta.

Notes, tips, and variations

 * The amounts of the various ingredients are not really important. Experiment and adjust to taste.
 * It is often better to prepare the vegetables the night before as this gives time for the flavours of the chili pepper, garlic, and herbs to diffuse through the mix.
 * Spiral pasta is a good choice, as it holds the sauce to itself.

Warnings

 * Always wash your hands after handling chili peppers. Be especially careful not to touch your eyes.