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Sicilian Eggplant And Mushroom Fusilli
Sicilian Eggplant And Mushroom Fusilli
Ingredients for One Person
- 0 Salt And Pepper - PANTRY ITEM
- 1 Each Roma Tomatoes
- 1 Each Red Chilli
- 1 Each Lebanese Eggplant
- 1 Clove Garlic
- 125 g Fusilli Pasta
- 25 g Feta Cheese
- 0 Extra Virgin Olive Oil - PANTRY ITEM
- 60 g Button Mushrooms
- 8 g Basil
Ingredients for Two People
- 0 Salt And Pepper - PANTRY ITEM
- 1 Each Roma Tomatoes
- 1 Each Red Chilli
- 1 Each Lebanese Eggplant
- 1 Clove Garlic
- 250 g Fusilli Pasta
- 50 g Feta Cheese
- 0 Extra Virgin Olive Oil - PANTRY ITEM
- 120 g Button Mushrooms
- 15 g Basil
Ingredients for Three People
- 0 Salt And Pepper - PANTRY ITEM
- 2 Each Roma Tomatoes
- 2 Each Red Chilli
- 2 Each Lebanese Eggplant
- 2 Clove Garlic
- 375 g Fusilli Pasta
- 75 g Feta Cheese
- 0 Extra Virgin Olive Oil - PANTRY ITEM
- 180 g Button Mushrooms
- 23 g Basil
Ingredients for Four People
- 0 Salt And Pepper - PANTRY ITEM
- 2 Each Roma Tomatoes
- 2 Each Red Chilli
- 2 Each Lebanese Eggplant
- 2 Clove Garlic
- 500 g Fusilli Pasta
- 100 g Feta Cheese
- 0 Extra Virgin Olive Oil - PANTRY ITEM
- 240 g Button Mushrooms
- 30 g Basil
Ingredients for Six People
- 0 Salt And Pepper - PANTRY ITEM
- 3 Each Roma Tomatoes
- 3 Each Red Chilli
- 3 Each Lebanese Eggplant
- 3 Clove Garlic
- 750 g Fusilli Pasta
- 150 g Feta Cheese
- 0 Extra Virgin Olive Oil - PANTRY ITEM
- 360 g Button Mushrooms
- 45 g Basil
Prep:
- Thinly slice mushrooms.
- Wash, halve and thinly slice eggplant.
- Finely chop chilli.
- Pop a large pan of salted water on to boil.
- Peel and crush garlic.
- Wash and dice tomatoes.
- Wash basil, pick leaves and tear.
Method:
- Serve topped with crumbled feta cheese. Garnish with extra basil leaves.
- Cook fusilli in boiling salted water for 10 minutes until al dente. Drain, reserving a mug of the cooking water. Return pasta to pan. Cover to keep warm.
- Heat oil (0. 5 tbsp/person) in a large saucepan over a medium to high heat. Add eggplant and chilli. Season with salt and pepper. Cook, stirring occasionally, until starting to brown. Add mushrooms and garlic. Cook, stirring occasionally, until mushrooms are tender.
- Add tomatoes and a dash of the reserved cooking water to pan and season. Bring to boil. Simmer, uncovered, until slightly thickened. Stir in pasta and basil, keeping a few leaves back to garnish.
