Veggie Foodie

Fettuccine with Eggplant and Pine Nuts

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:

1. Cook pasta to desired softness and then wash with cold water and keep aside
2. Heat oil in a large pan and saute the eggplant and onions for 8-10 minutes until golden brown and tender
3. Add pine nuts and garlic and saute for 2 minutes
4. Stir in the sundried tomato paste and stock and cook for 2 minutes
5. Add pasta, olives and season to taste with salt and pepper and toss together over moderate heat for 1-2 minutes until combined
6. Serve hot garnished with parsley

Serves: 2

Inspiration source:

30 minutes vegetarian by Joanna Farrow, Page 24