Lenten Recipe Series: Roasted Eggplant Pasta – St Nicholas Monemvasia
During the Lenten period, which lasts until Easter, we embrace a primarily plant-based diet, cutting out dairy, eggs, fish and meat, whilst allowing for the occasional inclusion of shellfish. Marking...
Ingredients
- 2 large eggplants, cut into cubes
- 2 medium onions, chopped
- 6 cloves of garlic, chopped
- 1 tablespoon capers
- 500ml finely chopped tomatoes
- handful of fresh basil leaves, roughly chopped
- handful of pine nuts to serve
- 6 tablespoons extra virgin olive oil (EVOO)
- 1 packet of pasta, (350 grams)
- 1 fresh chilli, finely chopped (optional)
- sea salt & black pepper to taste
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