Ingredients
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1/2 cup mint leaves, torn, plus extra to serve
1/3 cup extra virgin olive oil
1/3 cup raisins
2 None garlic cloves, finely chopped
1/4 tsp chili flakes (optional)
1 lb penne, or other short pasta
1 lb eggplant, cut into 3/4-inch cubes
2/3 cup grated pecorino or parmesan, to serve
Preparation
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In a bowl, combine mint, oil, raisins, garlic and chili flakes. Season to taste.
Cook pasta and eggplant in a saucepan of boiling water for 8-10 minutes until pasta is al dente and eggplant is tender. Drain, reserving 1/2 cup of cooking water.
Add pasta and eggplant to mint mixture. Toss to combine. If the sauce seems dry, add reserved pasta water to desired consistency. Top with extra mint and cheese to serve.
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