Monday, December 30, 2013

Eggplant Pasta

I make this simplest possible eggplant pasta which is immensely enjoyed by my family. I don't bother to peel off eggplant. I don't even salt it to remove the bitter juices as it's recommended in the traditional Italian cuisine. But if desired, you can most certainly peel the eggplant and/or salt it and drain the eggplant cubes before adding to the saucepan.

It does need lot more oil than my usual recipes. But eggplant seems to drink up the oil so more oil is needed for cooking it uniformly.

Eggplant Pasta

3 cups raw farfalle pasta, cook according to the package directions
salt to taste
1 tsp Italian seasoning

1/4 cup Olive oil
3-5 garlic cloves, peeled & minced
1 red bell pepper, cored, diced
2 Italian eggplants, diced

2 tbsp. minced Italian Parsley (Optional)

1. Cook pasta according to the packet instructions.
2. Meanwhile, heat oil in a wide saucepan. Add garlic cloves. Sauté till they leave an aroma, making sure that they don't get burnt. Add bell pepper and sauté for 2 minutes.
3. Add eggplant pieces, preferably in a single layer.
4. Sauté till they are cooked.
5. Add salt to taste & Italian seasoning.
6. Now add drained pasta along with about 1/4 cup pasta water.
7. Incorporate pasta and eggplant.
8. Garnish with Italian parsley - if using.

Note -
1. You can peel eggplants before adding to the pot.
2. Italian eggplants are like Indian Bhurta type eggplants.

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