Pretty much every time that I go to an Italian restaurant and order a pasta dish, I find myself adding obnoxious amounts of pepper to spice it up. That doesn’t mean I don’t like pasta in its original form, I honestly like pasta in any form but a little dash of spices never hurt anyone. The Veggie Wednesday recipe that I am sharing today is quick and simple and can be made for a weekday dinner or can be comfortably carried for work-lunch, what’s more? Its also a sure hit with kids.
250g Pasta (I used Penne, but you could use any kind) – cook the pasta, check out an earlier post that we published about cooking perfect pasta.
1 large eggplant – dice in 1″cubes
200g of passata, I will soon write about making passata at home, if you do not have this, fret not, simply grind a tin of tomato chunks
1/2 cup of sour cream
1 small onion – sliced
3-4 cloves of garlic – minced
1 tsp Garam Masala, you can easily find this in any Indian store, I will also soon publish a post about making Garam Masala at home
Coriander for garnish
2tbsp Olive Oil
Salt to taste
Cook and drain the pasta, store 1 cup of pasta water for later use
In a large wok add 1 tbsp of olive oil, fry onions for 2mins, add garlic and saute for 30sec
Add the Garam Masala, fry for 15sec
Add the eggplants, add salt to taste, cover and cook for 8-9 mins on low-medium flame, mixing every 2-3min
Add the passata, cover and cook for 4-5min
Add the pasta, mix well
Finally switch off the flame and add the sour cream, mix well.
Garnish with coriander and serve hot.