Penne with eggplant and fried breadcrumbs

Prep time: 20 mins

Cooking time: About 30 mins

Serves: 6


2 medium eggplants

400g can diced tomatoes

2 tbs olive oil

1/2 cup water

1 cup fresh breadcrumbs

1/2 cup loosley packed basil leaves

Extra 1/2 cup olive oil

1 tsp chilli flakes

2 cloves garlic, crushed

Freshly ground pepper and salt

1 large onion, chopped

500g penne

1 tbs tomato paste

Fresgly grated parmigiano reggiano

Trim and cut eggplant into 2cm cubes. Heat the 2 tbs oil in a large pan over medium to high heat. Add breadcrumbs and stir and cook through until golden. Transfer to a bowl.

Wipe out pan. Add 1/2 cup oil and heat. When hot add eggplant in batches and cook unitl golden brown. Remove with a slotted sppon to a large bowl. Add a little more oil if necessary, then add garlic and onion and gently cook until soft.

Add tomato paste, cook 30 sec, then add tomatoes with juice and water. Simmer about 20 mins. Add eggplant, basil leaves, chilli flakes, pepper and salt and simmer for about 10 mins.

Meanwhile, cook pasta in a pot of boiling salted water 10-12 mins or until al dente. Drain and add to sauce with 3/4 of the breadcrumbs. Stir well and serve garnished with cheese and remaining breadcrumbs.


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