Pasta mania - 1

I have had just about enough of cheesy creamy pasta, so I decided to take it on my self to make two simple variations of pasta that focus less on the dressing and a bit more on the pasta itself.

The first of which is a extremely simple : 'Penne in Eggplant sauce'.

What you would need : always I recommend that you use your flavour profile to mix and match the quantities, just be careful not to overdo it though :).

Pasta- 2 cups (I used Penne)
Eggplant - 1 medium
Spring onion whole - 3 sprigs
cherry tomato - 3 ( If you do not find these u can use any tomato with citrus notes)
Red Onion small - 1/2
Tomato puree - 2 spoons (If you do not have puree you can whip up some or use some ketchup)
Green Olives
Black Olives
Olive oil
Sal to taste
Cheese

Prep :
Cook the penne in water with a little salt and a drizzle of oil (to avoid the pasta from sticking) - keep a little stock aside

In a wok, heat some olive oil add thinly sliced eggplant and toss till brown and slightly crispy. Remove the eggplant chips and in the same wok add diced onions followed by the finely chopped tomato. Add the spring onions and toss, follow with 3/4 cup of the penne stock and simmer till the paste thickens. Add the tomato puree and close flame, grate some cheese , add the olives and the eggplant chips. Mix well.

Now lightly fold the penne into this sauce till the pasta is lightly coated, drizzle some olive oil and enjoy.

Although a huge fan of the traditional creamy pasta or the sundried tomato pasta I like to experiment with the simpler dressings. Do tell me how this turns out for you.