Eggplant Pasta with Pine Nuts

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Eggplant Pasta with Pine Nuts

 

 

1 tablespoon (4 tsp) olive oil

1 brown (yellow) onion, finely chopped

2 garlic cloves, crushed

1 eggplant, cut into 1 cm (3/8 " ) cubes

two 400 g (14 oz) cans diced tomatoes

500 g (17 1/2 oz) GF fettuccine pasta

1 tablespoon (4 tsp) pine nuts, toasted

1/2 cup small basil leaves

salt and pepper, to taste

 

 

1. Heat oil in a large frying pan over medium-high heat. Add onion and

cook for 3 minutes or until golden. Add garlic and eggplant. Cook for

5 minutes. Stir in tomatoes and simmer for 10 minutes or until sauce

thickens.

 

2. Cook pasta in a large saucepan of boiling salted water, following

packet directions, until tender. Drain and return to saucepan. Add

eggplant mixture, pine nuts and basil. Season with salt and pepper.

Toss over low heat until well combined. Serve.

 

 

Serves 4.