2 large eggplants
2 tbsp extra virgin olive oil
4 garlic cloves, minced
1 tsp chilli flakes
2 x 400g cans of diced tomatoes
2 tsp dried oregano
1 packet rigatoni pasta
½ cup chopped fresh basil
Parmesan cheese, to serve
Peel the eggplants in a striped pyjamas fashion with a grater and then slice into rounds about 1.5 cm thick slices.
Warm 2 tablespoons of oil in a large pan. Add the eggplant rounds and fry for 2-3 minutes on each side or until soft and golden.
Meanwhile, cook the pasta as per packet instructions.
Also, in a pot heat olive oil (1 tablespoon) and add garlic cloves and brown – then add the tomato cans, oregano and season with salt and pepper – simmer this gently for 5 minutes.
Once the eggplants are done – place them in the pot with the tomato sauce simmering and simmer for 5-6 minutes.
Add the pasta and combine all the ingredients together.
Stir through the chopped basil.
Serve with parmesan on top.