Pasta with chickpeas and eggplant

Name: Pasta with chickpeas and eggplant
Total time: 35 min
Yield: 1
Cuisine: Italian
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

Cookinero 11 January 2023

How to cook Pasta with chickpeas and eggplant

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.