Eggplant Ragu with Olives, Basil & Shredded Parmesan over Casarecce Pasta
- Prep time: 35 minutes
- Calories: 580
- 1 Brown Onion
- 1 Eggplant
- 1 Thai Chili
- 1 Small Bunch of Basil
- 1 400 Gram Pack of Rich & Thick Diced Tomatoes w Basil & Garlic
- 1 Zucchini
- 70 Grams of Kalamata Olives (pitted)
- 2 Tablespoons of Parmesan (Shredded)
- 200 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 (over 2 if required). Drizzle well with olive oil and lightly salt. Add to the oven, cook for about 15 - 17 minutes or until charred and tender.
Prepare Ingredients:In the meantime, wash the fresh produce. Cut zucchini in half length wise, scrape out the seeds with a spoon and thinly slice (discarding seeds). Roughly chop olives. Small dice chili. Peel and small dice ¾ of the onion (you will have left over). Pick basil leaves, discarding stems. Put a large pot of salted water on stove top to boil (to cook the pasta in step 4).
Start Suace:Heat olive oil (enough to cover the base) in a large pot over medium-high heat. When hot, add onion and cook until soft and translucent, 3 - 4 minutes. Add zucchini, chili (if using - up to you), diced tomatoes, half the basil leaves (roughly tear as you add). If the sauce is too dry, add ⅓ - ½ cup of water. Immediately reduce heat to a simmer (uncovered) until flavours blend and sauce thickens slightly, stirring occasionally, about 10 - 15 minutes.
Cook Pasta:Carefully add pasta to the pot of boiling water, cook until just tender about 9 - 11 minutes (or done to your liking). Drain and divide pasta between bowls.
Finish Sauce:When eggplant is roasted, add to pot. Mix in chopped olives and sliced zucchini, then simmer 5 minutes longer. Taste and season as required.
You Plate It:Divide ragu between bowls on top of pasta. Sprinkle over parmesan and reserved basil leaves. Enjoy!