Eggplant, ba­con and tomato fusilli

Gatton Star - - LIFE | TASTE -



1 tbs ex­tra-vir­gin olive oil, plus ex­tra if nec­es­sary

1 red onion, sliced

1 eggplant, cut into 1cm cubes 1 tsp dried oregano

4 free-range ba­con rash­ers, sliced

1 x 400g tin chopped toma­toes 1 tsp ap­ple-cider vine­gar

1 tbs tomato paste

Pinch of salt flakes

400g fusilli pasta

100g feta, crum­bled

1 hand­ful pars­ley, roughly chopped (op­tional)


Heat the olive oil in a large saucepan over a medium heat, add the onion and cook for 1–2 min­utes, un­til slightly soft­ened. Add the eggplant and oregano, toss to coat in the olive oil and cook for 2–3 min­utes, adding a splash more oil if the eggplant ab­sorbs it all and the pan is look­ing dry. Add the ba­con and toss to com­bine, then cook for an­other 3–4 min­utes, un­til the eggplant is ten­der. Stir in the toma­toes, vine­gar, tomato paste and salt and bring to the boil, then re­duce the heat to a sim­mer and leave to cook for 10–15 min­utes, un­til the sauce has thick­ened and re­duced.

Meanwhile, bring a sep­a­rate large saucepan of water to the boil, add the fusilli and cook ac­cord­ing to the packet instructions.

Re­serv­ing a small cup of the pasta cook­ing water, drain the fusilli, then add it to the pan with the eggplant sugo. Toss ev­ery­thing to­gether, adding a splash of the pasta cook­ing water, then di­vide among bowls. Scat­ter over the feta and pars­ley and serve.

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