Eggplant & Goat Cheese Pasta
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 10 1⁄2 ounces penne
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 eggplant, cut into small chunks
- 14 ounces chopped tomatoes
- 1 dash Tabasco sauce (optional)
- 1 pinch sugar
- 16 basil leaves
- 7 ounces goat cheese, cubed
directions
- Boil the pasta according to pack instructions.
- Heat the oil in a pan, then gently fry the onion and garlic for about 5 mins until softened.
- Add the eggplant, cook for 3 mins more, then tip in the tomatoes and sugar.
- Add a few drops of tabasco if desired.
- Bring to the boil, simmer for 5 mins, then stir through the basil and goat cheese.
- Toss with the drained pasta and serve.
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Reviews
-
For its ease of prep and fast time to table this recipe is a 5. The flavors are fresh and delicious. Next time, I might jazz it up a little more with cayenne or crushed red pepper flakes in addition to the Tabasco. Other than that, this made for a great filling dinner. The only change I made was to use fire roasted canned diced tomatoes, which I think only enhanced the dish. Thanks!
RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)