Name: Penne with eggplant and mint
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup torn mint leaves, plus extra to serve; 1/3 cup extra virgin olive oil; 1/3 cup raisins; 2 garlic cloves, finely chopped; 1/4 teaspoon chilli flakes (optional); 500 gram penne, or other short pasta; 500 gram eggplant, cut into 2cm cubes; 3/4 cup grated pecorino or parmesan, to serve

Penne with eggplant and mint

Serves 4

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Ingredients

1 cup torn mint leaves, plus extra to serve

1/3 cup extra virgin olive oil

1/3 cup raisins

2 garlic cloves, finely chopped

1/4 teaspoon chilli flakes (optional)

500 gram penne, or other short pasta

500 gram eggplant, cut into 2cm cubes

3/4 cup grated pecorino or parmesan, to serve

Method

1.In a bowl, combine mint, oil, raisins, garlic and chilli flakes. Season to taste.

2.Cook pasta and eggplant in a saucepan of boiling water for 8-10 minutes until pasta is al dente and eggplant is tender. Drain, reserving 1/2 cup of cooking water.

3.Add pasta and eggplant to mint mixture. Toss to combine. Top with extra mint and cheese to serve.

When you add the pasta and eggplant to the boiling water it will stop boiling. Stir the mixture until the liquid returns to the boil. This will help prevent sticking.
Note

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Ingredients

Method

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