Eggplant and Capsicum Pasta
Serves: 4
  • 1 small eggplant (aubergine), chopped into 1cm cubes
  • extra virgin olive oil
  • 1 red capsicum, sliced lengthways into thin strips
  • 1 medium red chilli, finely sliced
  • 4 cloves of garlic, finely chopped
  • 8 kalamata olives, sliced
  • 200g cherry tomatoes, quartered
  • salt and pepper
  • ½ bunch basil
  • 400g pasta
  • parmesan cheese, to serve
  1. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the diced eggplant and fry for 8 minutes, or until soft and creamy looking. Remove from pan.
  2. Add extra olive oil if needed, and add the capsicum, chilli and garlic. Cook for 3 minutes, then add the olives and a good splash of water and cook for a further 4 minutes. Meanwhile, cook the pasta in a large pan of salted boiling water.
  3. Add the quartered tomatoes to the sauce, then tear in most of the basil leaves. Keep a few leaves aside for later. Cover and cook for 2 minutes, or until the tomatoes have softened. Add the eggplant, season with salt and pepper, then reduce to a sauce consistency, adding a splash of pasta cooking water to loosen, if needed.
  4. Reserve some of the cooking water, drain the pasta and add it to the sauce. Toss well over the heat, adding a splash of cooking water to loosen, if needed. Serve with grated parmesan, and scatter the rest of the basil leaves.
Recipe by Villiers Brown at