Eggplant and Tomato Farfalle

  • Difficulty: Basic
  • 20 minutes
  • 2 servings

Is the heat ruining your appetite? How about you lose the meat from your menu and try more vegetable-based dishes? Like this vegetarian pasta with nutty fried eggplant and sweet tomatoes! You can thank us later.

Ingredients Needed for Eggplant and Tomato Farfalle

7 ounces of farfalle ¼ eggplant 4 tablespoons of vegetable oil ½ white onion 1 garlic clove 4 basil leaves salt pepper 1 egg

How to Cook Eggplant and Tomato Farfalle

  1. Bring a pot of salted water to a boil and cook the farfalle for about 8-10 minutes.
  2. Cut the eggplant into thin slices, and then into medium pieces.
  3. Heat 2 tablespoons of vegetable oil in a skillet and fry the eggplant pieces until they turn soft and golden.
  4. Dice the onion.
  5. Take another skillet and heat the remaining oil. Cook the onion.
  6. Crush the garlic and add it into the skillet.
  7. Add the diced tomatoes, mix them with the onion and garlic, and cook them together.
  8. Season with salt and pepper.
  9. Add the cooked eggplant pieces and the farfalle pasta.

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