EGGPLANT AND ANCHOVY PASTA

INGREDIENTS

• 375g penne pasta
• 1 medium ( about 300g ) eggplant
• 4 medium ( about 400g ) zucchini
• 2 tablespoons olive oil
• 1 clove garlic, crushed
• 1 small fresh red chili, finely chopped
• 1 onion, chopped 56g can anchovy fillets, drained, chopped
• 60g butter

EGGPLANT AND ANCHOVY PASTA METHOD:

Add pasta to a large pan of boiling water, boil, uncovered, until just tender, and drain. Cut eggplant and zucchini into 6cm strips. 

Heat oil in a pan, add garlic, chili, and onion, and cook, stirring until the onion is soft. Add eggplant and zucchini, and cook, stirring, until tender. 

Stir in anchovies and butter, stir until butter is melted. Add pasta, and stir until heated through.

Serves 4.

Note: Recipe best made close to serving.

Freeze: Not suitable.

Microwave: Pasta suitable.

Also Read: SMOKED SALMON WITH FRESH ASPARAGUS