2 medium sized eggplants, chopped into 2cm cubes with skin left on


Oil for frying – I like to use rice bran oil

1 quantity of ‘Napoli’ sauce

2 tablespoons parsley, chopped

Small handful fresh basil leaves, roughly torn (best to do this just before serving)

Freshly chopped red chilli (optional)

Salt & pepper for seasoning

500g packet of dried pasta of your choice

Freshly grated parmesan cheese for serving


Place cubed eggplant into a colander over a large bowl, sprinkle liberally with salt. After 30 minutes discard the liquid in the bowl and using a clean dry tea towel, gently pat eggplant cubes dry.

In a frypan, heat the oil and fry eggplant in batches, draining on paper towel to soak up excess oil.

Set aside until ready to cook your pasta of your choice.  Bring a large saucepan of salted water to the boil.  Add pasta.

While the pasta is cooking, in a separate saucepan or large frypan, heat the Napoli sauce & fried eggplant together until gently simmering, add parsley, basil, chilli (optional). Check seasoning. When pasta is cooked, drain & toss though the sauce.

Serves 6.  Sauce can be made in advance & frozen.

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