During the Lenten period, which lasts until Easter, we embrace a primarily plant-based diet, cutting out dairy, eggs, fish and meat, whilst allowing for the occasional inclusion of shellfish.
Marking the first Lenten recipe of the season with one of my favourites - roasted eggplant pasta. This dish is a perfect example of how simple ingredients can create something rich and satisfying. The roasted eggplant turns beautifully creamy, providing a satisfying texture that mimics the richness of cheese, making the pasta hearty and delicious.
I love to add capers, as they provide a subtle tangy, salty kick, while the pine nuts lend a delicate sweetness and buttery texture, and of course, extra virgin olive oil ties it all together in a deliciously smooth finish!
Ingredients
- 2 large eggplants, cut into cubes
- 2 medium onions, chopped
- 6 cloves of garlic, chopped
- 1 tablespoon capers
- 500ml passata
- handful of fresh basil leaves, roughly chopped
- handful of pine nuts to serve
- 6 tablespoons extra virgin olive oil (EVOO)
- 1 packet of pasta, (350 grams)
- 1 fresh chilli, finely chopped (optional)
- sea salt & black pepper to taste
Instructions
- Preheat oven to 200°C.
- Coat the diced eggplant in 2 tablespoons of extra virgin olive oil with sea salt and spread it evenly on a baking tray. Roast for 20-25 minutes, or until tender and golden.
- Heat 2 tablespoons of extra virgin olive oil in a saucepan over medium-low heat. Sauté the chopped onions, garlic and chilli until softened, then add the capers and cook for a couple more minutes.
- Add the passata and stir, then allow it to cook until gently bubbling.
- Gently fold in the roasted eggplant and freshly chopped basil. Allow to gently simmer for a few minutes.
- Bring a large pot of well-salted water to a boil, then cook your pasta of choice according to the package instructions
- Add the pine nuts to a small pan over medium heat and toast lightly, stirring occasionally, until slightly golden and aromatic.
- Drain the pasta and fold into the eggplant sauce. Drizzle with 2 tablespoons of EVOO, add the toasted pine nuts and serve.
To watch the recipe reel click here.
Enjoy!
