Eggplant Ragu with Olives, Basil & Shredded Parmesan over Casarecce Pasta
- Prep time: 35 minutes
- Calories: 580
- 1 Brown Onion
- 1 Eggplant
- 1 Thai Chilli
- 1 Small Bunch of Basil
- 1 400 Gram Pack of Rich & Thick Diced Tomatoes w Basil & Garlic
- 2 Tablespoons of Tomato Paste
- 1 Zucchini
- 70 Grams of Kalamata Olives (pitted)
- 2 Tablespoons of Parmesan (Shredded)
- 300 Grams of Casarecce Pasta
Roast Eggplant:Preheat the oven to 220°C. Peel and large dice eggplant into 2-3 cm pieces. Spread in an even layer, on a lined baking tray and drizzle with olive oil and lightly salt. Add to oven, cook for about 15 to 17 minutes or until charred and tender.
Cook Onion:Peel and small dice the onion. Heat olive oil (enough to cover the base) in a large pot over medium-high heat. When oil is shimmering, add onion and cook until soft and translucent, about 5 minutes. In the meantime, wash the fresh produce, thinly slice zucchini. Roughly chop olives. Small dice chili.
Add Ingredients:Add chili (if using - up to you), diced tomatoes, half the basil leaves (roughly tear as you add) and the tomato paste. If the sauce is too dry, add ⅓ to ½ cup of water. Immediately reduce heat to a simmer (uncovered) until flavours blend and sauce thickens slightly, stirring occasionally, about 10 to 15 minutes.
Finish Ragu:When eggplant is roasted, add to pot. Mix in chopped olives and sliced zucchini, then simmer 5 minutes longer. Taste and season as required. Heat a large pot of salted water to boil.
Cook Pasta:Carefully add pasta to the pot of boiling water, cook until just tender about 9 to 11 minutes (or done to your liking). Drain and divide pasta between bowls.
You Plate It:Divide ragu between bowls. Sprinkle over parmesan and reserved basil leaves. Enjoy!