Fettuccine with eggplant, pine nuts and basil recipe (Pasta)

Ingredients

Yield: 4 servings

1	tablespoon	olive oil
1		brown onion, finely chopped
2		garlic cloves, crushed
1		eggplant, cut into 1cm cubes
2	cans	415g chopped tomatoes
400	g	fresh fettuccine pasta
1	tablespoon	pine nuts, toasted
½	cups	small basil leaves

Posted by Irene on May 9, 2008

Instructions

Heat oil in a frying pan over medium-high heat. Add onion. Cook for 3 minutes or until golden. Add garlic and eggplant. Cook for 5 minutes or until tender.

Stir in tomatoes. Simmer for 10 minutes or until sauce thickens.

Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Return to saucepan.

Add eggplant sauce, nuts and basil. Toss over low heat until well combined. Season with salt and pepper. Serve.

This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/fettuccine-eggplant-pine-nuts-basil/