Pasta, Eggplant, Nut, Post, Vegetarian cuisine, Vegetarianism

Pasta with chickpeas and eggplant

Ingredients

  • 240 g scallops or shells
  • 1 large eggplant
  • 300 g boiled chickpeas
  • 400 g chopped tomatoes in their own juice
  • 2 garlic cloves
  • 1 tsp dried basil
  • 4 sprigs of parsley
  • ½ tsp chili flakes
  • a pinch of sugar
  • olive oil
  • salt, freshly ground black pepper

Cooking

Step 1

Cut the eggplant into medium cubes. Crush the garlic with a knife and peel. Heat a frying pan with olive oil, add the garlic and sauté for 1 minute, until fragrant. Remove the garlic and add the eggplant to the pan. Fry until golden brown on all sides.

Step 2

Add chopped tomatoes, chickpeas, chili flakes and dried basil to the pan, bring to a boil and simmer for 10 minutes, salt and pepper, add a pinch of sugar.

Step 3

Meanwhile, boil the pasta in salted water until tender. Drain in a colander, reserving some of the liquid. Pour the pasta into the sauce and heat through, adding a little water if needed. Sprinkle the pasta with parsley and serve immediately.

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