GF, DF, Vegan.
Ingredients:
- 1 kg Amaranth and Rice Penne
- 1 kg Lebanese eggplant
- 150 gm Thai eggplant
- 300 gm Cherry tomato
- 10 gm Fresh Rosemary
- 10 gm Fresh thyme
- 10 gm Fresh basil
- 3 cloves Minced garlic
- 1 cup Olive oil
- Salt
- Pepper
Method:
- In a large pot add olive oil and cook garlic over medium heat until golden
- Add Lebanese eggplant, chopped in 5cm pieces
- Add fine chopped rosemary, thyme, salt and pepper to taste
- Cook until the eggplant is soft and falls apart
- Add cherry tomatoes to pan and cook for 5 minutes, add salt and pepper to taste and fresh basil
- Boil pasta in a large pot in salty water until slightly undercooked, strain and lightly rinse
- Add pasta and tomatoes to the eggplant. Gently stir and serve
