Fusilli with Eggplant

Fusilli with Eggplant

a I know it's kind of raining eggplant in my blog :). Here is one more, Pasta with eggplant.

Things required:

Pasta - 2 cups (any type, used here is fusilli)
Tomato Sauce - 1/2 bottle which is almost (you can make your own sauce too)
Rosemary herbs - 1/2tps (optional)
Eggplant - 1/2 large one
Capsicum - 1/2 cut in strips
Onion - 1 medium sliced
Redchilli powder - 1tps
Olive oil - 3tbs
Garlic - 4-5 pods crushed
Salt - to taste
Pepper - 2tps crushed
Mozzarella Cheese - 1/2 cup (optional)
Water - to boil


I used Brilla's pasta and Prego's tomato sauce.

1. Boil pasta in water with 2tps of oil and little salt & drain the water from boiled pasta. Wash the boiled pasta with running water and keep aside.

2. Cut eggplant in circles and marinate with salt, red chili powder & pepper for 5mins (Marinating is optional)

3. In a pan heat oil, add garlic and fry until golden brown. Add onion, capsicum & sauté.

4. Add tomato puree and mix well. Add rosemary, salt, pepper and cook for 4-5mins.

5. Add the boiled pasta mix everything and cook for 5 mins.

6. Grease a baking dish with oil or butter and place half of the pasta and eggplant pieces, again place the remaining pasta and top it up with eggplant.

7. Garnish with cheese (I didn't use any cheese as there was none at home !)

8. Bake for 10-15mins, serve the main course hot with coke/juice/wine and some chips/garlic bread.