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A tasty pasta recipe made using eggplant
Published On: 25 Jul 2014
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
for more details, click the name of the ingredient
Put a pot of water on to boil and add 1 tsp oil and salt.
Heat oil in a large non stick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes.
Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute.
Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions.
Drain and divide the pasta on a serving plate.
Spoon the sauce over the pasta and garnish with slivers of cheese and basil on top.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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