Eggplant Pasta

Ingredients

• 🧂Saltto taste
  
• 🧄Garlic3 cloves, minced
  
• 🍅Tomato Sauce2 tbsp
  
• 🫙Olive Oil2 tbsp
  
• 🧀Parmesan Cheese60 g, grated
  
• 🍝Spaghetti320 g
  
• 🧅Spring Onions3, sliced
  
• 🍆Eggplant2, cubed
  
• 🍜Noodles250 g
  

Optional extras

• 🌿Fresh Basilhandful, to finish
  

Instructions

1. 1

   Bring a large pot of well-salted water to a rolling boil and cook the Eggplant a minute shy of the packet time — it finishes in the sauce.

2. 2

   While the Eggplant cooks, warm the olive oil in a wide pan and soften Noodles over gentle heat until fragrant and silky.

3. 3

   Add Garlic and let everything bloom together for a minute — the pan should smell sweet and savoury, never browned.

4. 4

   Drag the Eggplant straight from the pot into the pan with a spider or slotted spoon, along with a good splash of starchy pasta water.

5. 5

   Toss hard over medium-high heat for a minute or two so the sauce emulsifies and clings to every piece — add pasta water if it tightens.

6. 6

   Kill the heat, finish with a grating of cheese and a twist of black pepper, and serve immediately on warm plates.