Aubergine Papardelle

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Aubergine Papardelle
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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
¼ cup olive oil
11 ounces Papardelle
2 medium Eggplant (diced)
1 Red onion (finely diced)
1 carrot (peeled and diced)
1 red pepper (seeded and diced)
½ cup pitted Kalamata Olive
½ red chili pepper (seeded and finely sliced)
1 teaspoon thyme
1 tablespoon Basil (julienned)
salt
peppers
How healthy are the main ingredients?
olive oilBasilthymeEggplantcarrotsalt

Preparation steps

1.
Heat the olive oil in a large, heavy-based saucepan over a medium heat and saute the red onion, eggplant, chilli and carrot with a little seasoning for 4-5 minutes, stirring occasionally.
2.
Bring another large saucepan of salted water to the boil. Cook the pasta until 'al dente'; usually 8-10 minutes.
3.
Add the red pepper, thyme and basil to the vegetables, stir, cover then reduce the heat to low and cook for a further 5 minutes or so.
4.
Drain the pasta and spoon into serving bowls. Add the olives to the sauce, adjust the seasoning if necessary, then spoon on top of the pasta.
5.
Serve immediately.
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