Eggplant pasta

1. Wash the eggplant, remove the stem and cut into small cubes. Peel and slice the onion. Cut the dried tomatoes into small pieces. Wash, dry, thin out and chop basil.

2. Heat 3 tablespoons of oil in a pan and cook the onion without coloring. Add the eggplant cubes and cook for 15 minutes over low heat, stirring regularly. Pour a little water if necessary.

3. Cook the pasta in salted boiling water as indicated on the package. Drain.

4. Add the vegetables to the pasta, basil, 1 tablespoon of olive oil, season to taste and mix well. Heat for 5 minutes over low heat, stirring. Serve warm or even cold.

Find out more pasta recipes:

Tomato penne gratin

Spinach and tuna lasagna

Penne pasta salad, tomatoes, chorizo and fresh scallions

Photo credit: Sucré Salé