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Aubergine With Chilli And Garlic

Fettuccine.Inn's picture
Ingredients
  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
  Salt To Taste
  Black pepper To Taste
  Dried pasta 1 Pound (500 Gram)
  Olive oil 1 Tablespoon (Additional For Tossing)
Directions

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.
Drain.
Add pasta with 2 tbsp additional olive oil to the hot sauce.
Toss well to coat.
Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
Italian
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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