Eggplant and Rick Stein Part Two

Rick Stein also reminded us of a Sicilian pasta we used to make all the time. It's very simple, but great at this time of year when eggplants, basil and tomatoes are so delicious.

 

Sicilian eggplant pasta

1 large eggplant (salt for 30 minutes then wipe the juice off)

Bunch of cherry tomatoes

Chilli flakes

3 cloves of garlic finely chopped

Handful of fresh basil

100g feta cheese

Pasta

Cook the pasta in a big pot of boiling, salty water.

Fry the eggplant in a pan in olive oil until brown, then remove. Add the garlic and fry for 30 seconds. Add the chopped tomatoes and chilli flakes and sauté for 5 mins, until the sauce is thickened. 

Return the eggplant, season the sauce with salt and pepper.  Finally add the crumbled feta, torn up basil leaves and the drained pasta. Serve straight away.