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Pasta with chickpeas and eggplant
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.
Ingredients
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