Fettuccine with Eggplant and Pine Nuts

Fettuccine with Eggplant and Pine Nuts

Fettuccine with Eggplant and Pine Nuts


  • 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


  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

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