Ingredients
500g Nobo spiral pasta
2 tbsp olive oil
6 capsicums
2 chopped eggplants
½ onion
2 cloves garlic
½ tsp salt/ to taste
¼ cup water
Directions
- Boil the water in a large pot (5 litres for every 500g of pasta). Add salt to taste.
- Add Nobo pasta to the boiling water and stir continuously to prevent it from sticking together. Cook for 5-6 minutes.
- Strain the pasta and set aside.
- Add a bit of olive oil to a pan and cook the garlic and onions for 2 minutes until soft, golden, and fragrant.
- Add the chopped eggplant to the garlic and onions, stirring occasionally until golden brown. Drain off the excess oil and set aside.
- Roast the capsicums whole in the oven until blackish golden and peel off the blackened skin.
- Toss the roasted capsicum into the blender with the water and puree.
- Add the capsicum purée to the eggplant mixture and cook thoroughly. Season with salt and pepper to taste.
- In a serving dish, combine Nobo pasta with the sauce, mix well, and serve hot.
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