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How to make Fettuccine with eggplant, pine nuts and basil

Yield = 4
Prep time: 0:10
Cook time: 0:30
Total time: 0:40

Ingredients

  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 eggplant, cut into 1cm cubes
  • 2 x 415g cans chopped tomatoes
  • 400g fettuccine
  • 1 tablespoon pine nuts, toasted (see hint)
  • 1/2 cup small basil leaves

Method

  • Step 1 Heat oil in a frying pan over medium-high heat. Add onion. Cook for 3 minutes or until golden. Add garlic and eggplant. Cook for 5 minutes or until tender.
  • Step 2 Stir in tomatoes. Simmer for 10 minutes or until sauce thickens.
  • Step 3 Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Return to saucepan.
  • Step 4 Add eggplant sauce, nuts and basil. Toss over low heat until well combined. Season with salt and pepper. Serve.