Spicy Eggplant Penne with Garlic & Tomatoes
Serves
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
2 eggplants (aubergines)
10.6 oz (300 g) dried whole wheat penne
2 tbsp chili oil
4 cloves garlic, sliced
14 oz (400 g) tin plum tomatoes, with juices
chili flakes, to taste
salt & black pepper, to taste
Nutrition
(Per Serving)
Calories
437
Fats
9 g
Protein
12 g
Carbs
77 g
Instructions
- Halve eggplants and blanch in boiling water for 5 minutes. Remove and chop into 1 in (3 cm) chunks.
- In same water, cook pasta according to package instructions.
- Heat chili oil in a large pan. Add eggplants, salt, and pepper. Fry on high heat, stirring regularly.
- Add garlic and cook for 2 minutes. Pour in tomatoes, breaking them up, and stir in chili flakes. Simmer until pasta is ready.
- Drain pasta, reserving some cooking water. Toss pasta with sauce, adding cooking water as needed. Serve.