Eggplant Pasta

Ingredients:
Penne Pasta – 200 gms, cooked as per packet instructions until al dente
Eggplant (Brinjal) – 200 gms, chopped
Cherry Tomatoes – 200 gms, halved
Garlic – 2 cloves, finely sliced
Basil Leaves – handful, chopped
Red Chillies – 2, finely chopped
Extra-Virgin Olive Oil – 2 tblsp
Balsamic Vinegar – 1 tblsp
Tomato Puree – 2 to 3 tblsp
Sugar – 1/2 tsp (or a pinch), powdered
Black Pepper Powder as per taste
Salt as per taste
Cheese – 1/4 cup, crumbled (Feta/Mozzarella)

Method:
1. Heat 1 tblsp olive oil in a non-stick pan over medium flame.
2. Add the chopped brinjals, red chillies, garlic, 1/2 tblsp vinegar, sugar, salt and pepper powder.
3. Stir-fry for 15 to 20 minutes or until the brinjals are golden and cooked through.
4. Add the cherry tomatoes and cook for another 2 to 3 minutes.
5. Add the drained pasta, tomato puree, 1 tblsp oil and 1/2 tblsp vinegar.
6. Toss well until evenly combined.
7. Garnish with basil leaves and cheese.
8. Serve warm.

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