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.