Eggplant Pasta

Published under: BrinjalPasta

Eggplant (Brinjal) Pasta

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)

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.

image credit

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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