Lazy Eggplant & Roasted Red Pepper Pasta


Serves 2

You will need:

  • 350g of Pasta Of Your Choice (I Prefer big fat ones like the one pictured or Penne)
  • Half of a medium Eggplant, cut into small dices
  • 1 small onion or shallot, chopped
  • 2 garlic cloves, chopped
  • 1 jar of roasted bell pepper, drained
  • 1/2 cup Cream
  • 2 small chilies (optional)
  • Chopped fresh Basil (to taste)
  • 1/2 cup water or chicken broth
  • Shaved or grated Parmesan
  • 2 tsp of Olive oil
  • Salt and Pepper to taste


  • Heat the oil in a skillet. Add the chopped onion/shallot and garlic and sauté for 3 minutes.
  • Then add the chilies and drained bell peppers and cook for another 5 minutes.
  • Remove from heat and transfer the content to a blender. Purée until you get a paste (I like my sauce with some pepper chunks in it).
  • Warm the same skillet and some oil. Put in the chopped eggplant and season with salt and pepper. Cook for about 10 minutes.
  • Meanwhile, cook the pasta according to package directions.
  • Remove the eggplant from heat and keep.
  • Transfer the roasted pepper sauce onto the skillet with the water and warm it over low heat. Stir in the eggplant and let it cook for another 8 minutes until bubbles start forming. Season with salt and pepper.
  • Finally fold in the cream and chopped basil and mix well.
  • Drain the pasta and add it to the skillet. Stir to coat the pasta.
  • Sprinkle with some grated or shaved parmesan and fresh basil and serve hot.


PS. I don’t know how these big pasta twirls are called so if any of you know the name, please tell me. I hope you enjoy making and eating this as much as I did. Bon appétit!


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