Eggplant, Tomato & Basil Pasta
So happy I still have three BASIL plants growing strong under the tomatoes in my garden. There should be enough for some pesto – which I’m planning to make with whatever mix of nuts I can find in the cupboard – and for a few more Mediterranean-style tray bakes, with the olives and capers in the fridge, to be eaten outdoors with my bare feet on the grass (just trying to keep that “summer days” feeling going on for a little longer!).
Today though, I’m going to make a simple (and divine!) pasta dish, using some of the lovely eggplants I found earlier in the week hiding behind the chilli bush.
Cute eggplants from the garden :)
I’ve been making this recipe for several years now, after learning from an Italian friend while living in Florence in the 90s, and it’s without a doubt one of my favourite ways to use eggplants and BASIL. The fresh BASIL ties everything together, pairing beautifully with the melting cheese, fried eggplants and the sweetness of cherry tomatoes.
In times of lockdown versatility in recipes is a definite bonus, so you’ll be happy to know I have adapted this recipe over and over along the years, according to what’s available at home. I have, for example, swapped the cheese (originally mozzarella, today feta, but even blue cheese, brie and Edam would work); the type of pasta (originally bucatini, today fusilli); added chopped roasted capsicums and used fresh, canned or passata for the tomato base. Enjoy!
EGGPLANT, TOMATO & BASIL PASTA
Serves 4
1 medium eggplants
Olive oil
2-3 garlic cloves, peeled and sliced into thin slivers
Pinch of dried chilli flakes (or 1 fresh chilli, finely chopped)
1 can (400 g) cherry tomatoes
1 handful fresh basil
100 g feta cheese, cubed (I’ve used Whitestone’s Fuchsia Creek Feta)
300 g Fusilli pasta
Salt and pepper, to taste
Method:
1. Slice the eggplants: Trim both ends of eggplants and thinly slice each lengthwise (about ½ cm thick). Lay slices on a flat plate and lightly sprinkle with salt. Reserve.
2. Meanwhile, prepare the other ingredients and bring a large pan with water to the boil, to cook pasta.
3. Make the tomato sauce: In a separate frying pan, add a drizzle of olive oil and gently cook the garlic and chilli until it starts to colour. Add the cherry tomatoes and 1/3 of the basil leaves. Season with a little salt, bring to the boil and reduce the heat to low, leaving it to slowly reduce and thicken, stirring occasionally (add a little water if dries too much). When ready, turn off the heat and reserve.
4. Fry the eggplants: Pat dry the eggplant slices with paper towel or a clean tea towel. In a frying pan, heat a good drizzle of olive oil and fry the slices of eggplant in batches, turning halfway, until golden. Remove slices to a plate and repeat until all slices are done. Reserve.
5. Meanwhile, cook the pasta, drain and reserve.
6. Putting it all together: When all three elements are done (tomato sauce, fried eggplant and cooked pasta), add pasta to the tomato sauce, followed by the eggplants and remaining basil. Carefully toss it to combine. Now correct seasoning (if needed), add the cubed cheese and a drizzle of olive oil. Give it all another gentle toss and cover pan with a lid, leaving it to rest for a few minutes, to allow cheese cubes to melt.