Eggplant Pasta with Caper Balls - Italian Delight
Ingredients
- 1 eggplant
- 2 garlic cloves
- 1 handful basil
- 1 handful parsley
- 1 red onion
- 1 can chopped tomatoes
- 1 handful caper balls
- Olive oil
- Salt, pepper
- 1/4 or 1/2 pack soy cream (depending on preference)
- 2 portions of pasta
- 1/2 chili
Preparation
Cook the pasta according to package instructions.
Chop the eggplant into cubes.
Finely chop the garlic, onion, and chili.
Heat olive oil in a pan.
Sauté the chopped garlic, chili, and onion until they become translucent.
Add more olive oil and the eggplant cubes to the pan.
Season with salt and pepper.
Pour in the chopped tomatoes and bring the mixture to a boil.
Stir in the soy cream and caper balls.
Chop the basil and parsley, then add the basil to the sauce.
Serve the eggplant sauce over cooked pasta.
Garnish with chopped parsley.