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Categories:Viewed: 33 - Published at: 2 years ago
Ingredients
- 1/2 cup mint leaves, torn, plus extra to serve
- 1/3 cup extra virgin olive oil
- 1/3 cup raisins
- 2 None garlic cloves, finely chopped
- 1/4 tsp chili flakes (optional)
- 1 lb penne, or other short pasta
- 1 lb eggplant, cut into 3/4-inch cubes
- 2/3 cup grated pecorino or parmesan, to serve
Method
- In a bowl, combine mint, oil, raisins, garlic and chili flakes. Season to taste.
- Cook pasta and eggplant in a saucepan of boiling water for 8-10 minutes until pasta is al dente and eggplant is tender. Drain, reserving 1/2 cup of cooking water.
- Add pasta and eggplant to mint mixture. Toss to combine. If the sauce seems dry, add reserved pasta water to desired consistency. Top with extra mint and cheese to serve.
