Eggplant and chilli pasta

Spice up the week right from the get-go with this vegetarian chilli pasta.

Recipe «Eggplant and chilli pasta» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp extra virgin olive oil, 1 red onion, halved, thinly sliced, 1 large eggplant, cut into 2cm pieces, 2 garlic cloves, crushed, 1 long red chilli, thinly sliced, plus extra to serve , 400g can Italian cherry tomatoes in tomato juice, 1 cup vegetable stock, 2 tbsp balsamic vinegar , 1/2 tsp caster sugar, 375g dried casarecce pasta, 2 tbsp torn fresh basil leaves, plus extra leaves to serve, 60g reduced-fat fetta, crumbled.

Ingredients:

• 2 tbsp extra virgin olive oil 
• 1 red onion, halved, thinly sliced 
• 1 large eggplant, cut into 2cm pieces 
• 2 garlic cloves, crushed 
• 1 long red chilli, thinly sliced, plus extra to serve 
• 400g can Italian cherry tomatoes in tomato juice 
• 1 cup vegetable stock 
• 2 tbsp balsamic vinegar 
• 1/2 tsp caster sugar 
• 375g dried casarecce pasta 
• 2 tbsp torn fresh basil leaves, plus extra leaves to serve 
• 60g reduced-fat fetta, crumbled 

Instructions

1. 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.
2. Meanwhile, cook pasta following packet directions. Drain pasta, reserving 1/3 cup cooking water.
3. 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.