Ingredients:
- 2 tbsp olive oil
- 2 medium eggplant, diced
- 2 red onions, diced
- 3/4 cup pine nuts
- 3 garlic cloves, minced
- 5 tbsp sundried tomato paste
- 1/2 vegetable stock
- 10 oz fettuccine or rotini pasta
- 1 cup pitted black olives, thickly sliced
- Salt and pepper to taste
- 3 tbsp coarsely chopped flat leaf parsley, for garnishing
Method:
- Cook pasta to desired softness and then wash with cold water and keep aside
- Heat oil in a large pan and saute the eggplant and onions for 8-10 minutes until golden brown and tender
- Add pine nuts and garlic and saute for 2 minutes
- Stir in the sundried tomato paste and stock and cook for 2 minutes
- Add pasta, olives and season to taste with salt and pepper and toss together over moderate heat for 1-2 minutes until combined
- Serve hot garnished with parsley
Serves: 2
Inspiration source:
30 minutes vegetarian by Joanna Farrow, Page 24
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