Pasta with eggplant and tomatoes recipe

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Photography: Brett Stevens
Photography: Brett Stevens
  • Cuisine: Italian
  • Servings: Serves 4
  • Cooking Time: Less than 30 minutes
  • Course: Main

Ingredients

2 tablespoons olive oil
1 medium eggplant, diced
1 garlic clove, finely chopped
250g cherry tomatoes, halved
100g baby spinach
500g penne
2 tablespoons pine nuts, toasted
grated parmesan, to serve
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Preparation

Heat oil in a frying pan on medium. Cook eggplant for 5 minutes, until golden and tender. Stir in garlic and tomatoes, and cook for 2 minutes. Mix in baby spinach and cook until just wilted. Season to taste.

Meanwhile, cook pasta in a saucepan of boiling, salted water according to packet directions. Drain and return to pan. Toss through eggplant mixture with pine nuts. Serve with grated parmesan.

If you enjoyed this Pasta with eggplant and tomatoes recipe then browse more Italian recipes, egg-free recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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