Spice up the week right from the get-go with this vegetarian chilli pasta.
- Heat oil in a large, deep frying pan over medium-high heat. Add onion. Cook, stirring occasionally, for 5 minutes or until softened. Add eggplant. Cook, stirring occasionally, for 4 to 5 minutes or until eggplant is golden. Add garlic and chilli. Cook for 1 minute or until fragrant. Add tomatoes, stock, vinegar and sugar. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 15 minutes or until eggplant is very tender.
- Meanwhile, cook pasta following packet directions. Drain pasta, reserving 1/3 cup cooking water.
- Add pasta, reserved cooking water and basil to eggplant mixture. Reduce heat to low. Cook, tossing, for 1 minute or until combined. Season with salt and pepper. Divide pasta mixture among serving bowls. Top with fetta, and extra chilli and basil. Serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set