cookinero.com

Pasta with chickpeas and eggplant

Pasta with chickpeas and eggplant

Ingredients

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.