Serves
4
Prep Time
15 minutes
Cooking Time
40 minutes
Ingredients
- 2 eggplants (approximately 650g), cut into 2cm dice
- ¼ cup olive oil
- 1 large onion, chopped
- 2-3 cloves garlic, crushed
- 2 teaspoons paprika
- 410g can Leggo's Crushed Tomatoes
- 400g short pasta (rigatoni or penne)
- 2 stalks parsley, chopped (stalk and leaf), plus extra for garnish
- Freshly grated parmesan, for serving
Method
STEP 1Toss eggplant in 2 tablespoons oil to coat well. Season to taste. Spread evenly on a baking paper lined tray and bake in a preheated oven at 200°C for 20-25 minutes, turning halfway, until golden on all sides. Remove from oven and allow to cool. This will help the eggplant hold it's shape when tossed through the pasta.
STEP 2
Heat remaining oil in a large saucepan over medium-high heat. Cook onion for 3-4 minutes or until translucent. Reduce heat, stir in garlic and paprika, cook for 1 minute or until fragrant. Add Leggo's Tomatoes and simmer, covered for 10 minutes.
STEP 3
Meanwhile, cook pasta following packet directions.
STEP 4
Carefully toss cooked eggplant, pasta and parsley through the sauce. Serve garnished with extra parsley and parmesan.
Tips
To make this extra saucy, add approximately ½ cup pasta cooking water in STEP 4.