Description
A spicy and healthy pasta dish with aubergine, tomatoes, and chili.
Ingredients
- 200g whole wheat pasta
- 1 medium aubergine, diced
- 400g canned chopped tomatoes
- 2 cloves garlic, minced
- 1 small red chili, finely chopped
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the pasta according to package instructions.
- Heat olive oil in a pan and sauté garlic and chili for 1 minute.
- Add diced aubergine and cook until softened.
- Stir in chopped tomatoes and oregano, then simmer for 10 minutes.
- Season with salt and pepper.
- Drain pasta and mix with the sauce.
- Garnish with fresh basil before serving.
Notes
- Adjust chili quantity for less heat.
- Can substitute aubergine with zucchini.
- Works well with gluten-free pasta.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian