Aubergine with Chilli and Garlic
|Extra virgin olive oil||7 Tablespoon|
|Aubergines||14 Ounce, cut into 1/2 inch dice (400 Gram)|
|Garlic cloves||4 Clove (20 gm), crushed|
|Chili flakes||1⁄2 Teaspoon, crushed|
|Tomato puree||2 Tablespoon|
|Dried oregano||1 Teaspoon|
|Black pepper||To Taste|
|Dried pasta||1 Pound (500 Gram)|
|Olive oil||1 Tablespoon (Additional For Tossing)|
Heat oil in a large frying pan.
Add aubergine, garlic and chilli flakes and cook, stirring frequently over high heat, until golden, 5-7 minutes.
Turn down heat to medium-low.
Stir in tomato puree and oregano and cook, stirring occasionally, until aubergine dice are soft and cooked through, 10 minutes.
Add 2 tbsp hot water to the pan if the aubergine begins to stick.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Add pasta with 2 tbsp additional olive oil to the hot sauce.
Toss well to coat.