600g slender eggplant cut into 1 cm slices
1 tbspn MCT Oil
1 onion chopped
2-3 cloves of garlic finely chopped
400g peeled tomatoes chopped
2 ripe tomatoes, peeled and chopped
1 tbspn tomato paste
1 tspn caster sugar
1/2 tspn dried basil
extra oil for frying
500g penne
fresh basil to garnish
Sprinkle the eggplant with salt. Place in a colander for 20 minutes. Heat the oil in a large frying
pan, add the onion and garlic and cook over medium heat for 2-3 minutes or until soft. Add the
canned and fresh tomatoes, tomato paste, sugar and basil. Simmer for 30 minutes or until the
sauce thickens
Wash the eggplant well then pat dry with paper towels. Heat 1 cm oil in a large frying pan. Fry
the eggplant slices in batches for 2 minutes each side or until golden brown and tender, adding
more oil if necessary. Drain on paper towels.
Cook the pasta in a large saucepan of boiling water until al dente. Drain. Toss the sauce
through the pasta then gently fold in the eggplant slices, scatter with basil and serve.
1 tbspn MCT Oil
1 onion chopped
2-3 cloves of garlic finely chopped
400g peeled tomatoes chopped
2 ripe tomatoes, peeled and chopped
1 tbspn tomato paste
1 tspn caster sugar
1/2 tspn dried basil
extra oil for frying
500g penne
fresh basil to garnish
Sprinkle the eggplant with salt. Place in a colander for 20 minutes. Heat the oil in a large frying
pan, add the onion and garlic and cook over medium heat for 2-3 minutes or until soft. Add the
canned and fresh tomatoes, tomato paste, sugar and basil. Simmer for 30 minutes or until the
sauce thickens
Wash the eggplant well then pat dry with paper towels. Heat 1 cm oil in a large frying pan. Fry
the eggplant slices in batches for 2 minutes each side or until golden brown and tender, adding
more oil if necessary. Drain on paper towels.
Cook the pasta in a large saucepan of boiling water until al dente. Drain. Toss the sauce
through the pasta then gently fold in the eggplant slices, scatter with basil and serve.
Little Leakers
Penne With Eggplant Sauce