Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
4
- 2 large eggplants, quartered lengthways, cut into 2cm pieces
- 350grams dried spiral pasta
- 700grams bottle chunky pasta sauce
- 1/4 bunch basil, leaves picked
- 30grams parmesan, finely grated
- 1tablespoons extra virgin olive oil
Description
At only $3.07 per serve, this quick and easy pasta makes eggplant the star of the tomato-and-parmesan show. Tuck in!
Method
Step 1 of 4
Preheat oven to 230°C/210°C fan-forced. Line two baking trays with baking paper. Arrange eggplant, in a single layer, on trays. Drizzle over oil and season with pepper. Bake for 25 minutes or until golden and tender. Set aside to cool slightly.
Step 2 of 4
Meanwhile, cook pasta according to packet instructions in a large saucepan. Drain, reserving 1/4 cup cooking liquid.
Step 3 of 4
Combine pasta, reserved cooking liquid, pasta sauce, eggplant and half of the basil in a large, deep frying pan over medium heat. Cook for 2 minutes, stirring, or until heated through.
Step 4 of 4
Serve pasta topped with parmesan and remaining basil.
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