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The Art of Flavour Sunday e-magazine

 

Sicilian Eggplant Pasta with Olive Oil and Tomato


*A legendary Sicilian recipe. Wonderfully straight forward to prepare on a busy evening. The natural spices are beautifully blended to give true Sicilian flavours in this classic dish.

When you order you will receive the spice zip lock spice pouch together with a printed hard copy of your recipe.

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need

2 x Medium eggplants, sliced to give 6 - 7cm rounds depending on eggplant size

Olive oil - extra virgin would be good

1x Tin Italian diced tomatoes

2 x Tablespoons tomato paste

2 x Tablespoons grated Picorino Romano

2 x Tablespoons Feta cheese - finely crumbled

250g. Penne pasta or your choice of preferred pasta. See no

3 x Teaspoons spices from the Spice Pouch.

Your blended spice pouch contains: Basil, Cumin, Cinnamon, Rosemary, Oregano, Thyme, Garlic Powder, Black Pepper, Salt

Method

Slice the eggplant into 6-7cm rounds, pat dry and set aside.

Next, in a medium hot heavy based pan add 2 x tablespoons olive oil and gently brown the eggplant rounds onn both sides - you will need to do this in batches.

Then in the same pan add the onion with a little more olive oil and fry down until soft and caramelised then add the tomato paste and 3 x teaspoons of spices from the pouch. Stir well to join the onions then add the tomatoes and stir again then return the eggplant rounds to the pan taking care not to break them.

Now add the pasta to salted boiling water (see note) and boil as per packet instructions and your taste then when ready carefully add the pasta directly from the boiling water to the pan with the tomato and eggplant - do not drain then lightly mix so all the ingredients blend.

Serve and liberally sprinkle with the cheese. Add chopped flat leaf parsly if you wish.

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