Name: Farfalle with eggplant and tomatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup (80ml) olive oil; 2 medium eggplant, peeled, diced; 1 clove garlic, crushed; 4 large ripe tomatoes, seeded, diced; 2 tablespoon chopped basil, plus extra leaves, to serve; 375 gram farfalle (bows); 1/2 cup (40g) grated parmesan to serve

Farfalle with eggplant and tomatoes

Serves 4

Prep

15M

Cook

15M

Total

30M

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Ingredients

1/3 cup (80ml) olive oil

2 medium eggplant, peeled, diced

1 clove garlic, crushed

4 large ripe tomatoes, seeded, diced

2 tablespoon chopped basil, plus extra leaves, to serve

375 gram farfalle (bows)

1/2 cup (40g) grated parmesan to serve

Method

1.Heat 1/4 cup of olive oil in a frying pan on high. Add eggplant and cook for 8 minutes, stirring occasionally, until tender. Remove and set aside.

2.Add remaining oil to pan and reduce heat to medium. Add garlic and tomato and cook for 3-5 minutes, until tomato is tender. Stir through basil and season to taste.

3.Meanwhile, cook pasta in a large saucepan of boiling, salted water according to packet directions. Drain and return to pan with eggplant and tomato mixture, tossing over a low heat until combined. Scatter with parmesan and extra basil to serve.

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Ingredients

Method

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