produce GROWER

(vegan, GFO)

This recipe makes the most of locally grown eggplant, creating a simple, filling meal for the whole family!

Recipe supplied by Buy West Eat Best

Serves 4

Ingredients

2 large firm eggplants

½ cup olive oil

WA salt

1 tbsp finely diced garlic

3 finely diced red chillies

1 tin diced tomatoes 

1 cup tomato passata 

1 tbsp balsamic vinegar 

1 tsp white sugar 

1 cup fresh basil leaves 

pepper 

500g pasta 

½ cup ricotta salata or grated pecorino Romano, to serve

Method

1. Slice eggplant into 1cm thick slices and sprinkle with salt, then set aside for 10 minutes.

2. Wash and pick basil leaves from the stem.

3. Heat half the olive oil in frying pan and fry the eggplant slices in batches until golden and softened (about 5–8 minutes per batch), then remove and place on a plate. Repeat until all the eggplant is cooked, adding extra oil as needed.

4. Meanwhile, place a large saucepan of water on the stove and bring to the boil.

5. Add remaining olive oil to pan and sauté the garlic and chilli over medium high heat for 5 minutes, before adding the tinned tomatoes, tomato passata, balsamic vinegar and sugar and stir to combine.

6. Fold in the crooked eggplant. Bring to the boil, then simmer to reduce for about 10 minutes. Season with salt and pepper to taste.

7. While sauce is reducing, cook pasta according to packet instructions, then drain and toss through the sauce with basil leaves.

To serve 

Generously top with ricotta salata or a sharp pecorino Romano cheese. Garnish with a sprig of basil.