Category: Main Course
Cuisine: Italian
Yields:
2 Servings
Rigatoni With Eggplant and Capsicum
Sheer Italian genius with less than a dozen ingredients
Ingredients
Adjust Servings
Instructions
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Heat the oil in a large frying pan and cook the onion, garlic and eggplant, stirring occasionally, over medium heat, until fragrant - about 5 minutes,
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Add the capsicum and capers and continue to fry on medium heat for a further 5-10 minutes until the eggplant and capsicum are softened and browned.
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Stir in the spinach and warm until wilted.
- While the eggplant and capsicum are cooking, boil the pasta in salted water according to the packet directions.
- When it's cooked, reserve ¼ cup of the pasta water, then drain the pasta well.
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Return the pasta to the warm pot and add the eggplant, capsicum, all the oil from the frying pan, plus the bocconcini, tomatoes and the reserved pasta water.
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Combine, stirring well, until the bocconcini starts to melt.
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Scatter with torn basil and finish with a hefty grind of black pepper.
