Spice happening the week right from the get-go afterward this vegetarian chilli pasta.
The ingredient of Eggplant and chilli pasta
- 2 tbsp further virgin olive oil
- 1 red onion, halved, thinly sliced
- 1 large (470g) eggplant, cut into 2cm pieces
- 2 garlic cloves, crushed
- 1 long red chilli, thinly sliced, help additional supplementary to support
- 400g can Italian cherry tomatoes in tomato juice (see notes)
- 1 cup Massel vegetable liquid increase
- 2 tbsp balsamic vinegar
- 1/2 tsp caster sugar
- 375g dried casarecce pasta (see notes)
- 2 tbsp torn lively basil leaves, improvement new leaves to support
- 60g reduced-fat fetta, crumbled
The instruction how to make Eggplant and chilli pasta
- Heat oil in a large, deep frying pan on top of higher than medium-high heat. mount up onion. Cook, stirring occasionally, for 5 minutes or until softened. mount up eggplant. Cook, stirring occasionally, for 4 to 5 minutes or until eggplant is golden. go to garlic and chilli. Cook for 1 minute or until fragrant. accumulate tomatoes, stock, vinegar and sugar. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 15 minutes or until eggplant is entirely tender.
- Meanwhile, cook pasta following packet directions. Drain pasta, reserving 1/3 cup cooking water.
- accumulate pasta, reserved cooking water and basil to eggplant mixture. edit heat to low. Cook, tossing, for 1 minute or until combined. Season in the same way as salt and pepper. Divide pasta fusion in the middle of in the midst of serving bowls. culmination behind fetta, and extra chilli and basil. Serve.
Nutritions of Eggplant and chilli pastacalories: 528.668 calories
fatContent: 13.3 grams fat
saturatedFatContent: 3 grams saturated fat
carbohydrateContent: 80.2 grams carbohydrates
proteinContent: 17.7 grams protein
cholesterolContent: 3 milligrams cholesterol
sodiumContent: 604 milligrams sodium