Name: Eggplant, tomato and feta pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 finely chopped red onion; 2 crushed garlic cloves; 1 cubed eggplant; 400 gram can tomatoes; 3/4 cup water and 1/5 cup white wine; 400 gram pasta; 1 tablespoon pine nuts; 1/5 cup basil leaves; 100 gram crumbled feta and extra basil leaves; crusty bread and salad

Eggplant, tomato and feta pasta

Serves 4

Prep

15M

Cook

25M

Total

40M

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Ingredients

1 tablespoon olive oil

1 finely chopped red onion

2 crushed garlic cloves

1 cubed eggplant

400 gram can tomatoes

3/4 cup water and 1/5 cup white wine

400 gram pasta

1 tablespoon pine nuts

1/5 cup basil leaves

100 gram crumbled feta and extra basil leaves

crusty bread and salad

Method

1.Heat 1 tablespoon olive oil in a large frying pan on high. Saute 1 finely chopped red onion and 2 crushed garlic cloves for 2-3 minutes. Reduce heat to medium.

2.Add 1 cubed eggplant and cook, stirring, for 4-5 minutes, until tender. Stir in 400g can tomatoes, 3/4 cup water and 1/5 cup white wine. Simmer for 10-15 minutes, until sauce begins to thicken.

3.Season to taste. Meanwhile, cook 400g pasta of choice following packet instructions. Drain well and return to saucepan. Add sauce, 1 tablespoon pine nuts and 1/5 cup basil leaves.

4.Toss over low heat for 1-2 minutes, until well combined. Serve topped with 100g crumbled feta and extra basil leaves. Accompany with crusty bread and salad.

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Ingredients

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