Penne with Eggplant & Chili

Ingredients (Serve 4)

500g penne

1 large eggplant, sliced 

4 cloves of garlic, thinly sliced

2 red chillies, finely chopped (can opt for chilli padi if you like it spicier)

2 cans chopped tomatoes

1 pack Italian parsley, finely chopped

Method

Preheat the grill pan.  Brush olive oil liberally and sprinkle some sea salt on both sides of the egg plant. Grill each side till golden brown or cooked. Leave the eggplant to cool and then cut into cubes.

Cook pasta in a large saucepan of boiling salted water until al dente. Drain well and set aside.

Meanwhile, place a frying pan over medium heat. Add some olive oil and saute garlic and chilli till fragrant.

Add tomatoes and half portion of the parsley and simmer for 10-15 mins. Stir in some black pepper and salt to taste.

Gently add in the eggplant. Toss in the cooked penne and remaining parsley. Mix well.

Serve warm.