Another recipe from my Italian diary. The eggplants come from my aunt veggie garden, and they really look like eggs! The chili is from a pot on my mum's kitchen window.
Put the chili and garlic in a pan with olive oil, fry for a few minutes and then add the eggplants, cubed. Stir often until the eggplants start to colour. Add a little water and salt and cover with a lid. Stew the eggplants, stirring often and adding water if necessary, until they are soft. At the end add half a cup of chopped parsley, a little olive oil and, if you like, some more chopped garlic and even chopped chili (but only if you like it super spicy!). Cook and drain the orecchiette pasta and then dress with the eggplants.
Photos and Recipes by Alessandra Zecchini ©
Great picture, that looks amazing!! White eggplants- Ive never seen them! they look so cool :)
ReplyDeleteI've never seen white eggplants, either! I guess are those the original? I think that's my favorite shape of pasta.
ReplyDeleteI love white eggplant but we don't get it over here. The pasta looks lovely.
ReplyDeleteThank you all for your comments, you can also use normal eggplants if you don't find white ones :-)
ReplyDelete