ingredients
- 1 large eggplant, diced
- 1 tsp coriander seeds, cracked
- 1-2 dried red chillies, crumbled
- olive oil
- 1 (14oz) can peeled plum tomatoes, drained and chopped
- 2 handfuls black olives, pitted
- splash red wine vinegar
- fresh stracci: 1 pasta recipe
- 2 handfuls fresh basil
- 2 handfuls grated parmesan
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In a large hot pan, fry the eggplant, coriander seeds and chillies in a couple glugs of olive oil until they are nice and golden. Add more olive oil if needed. Add the chopped tomatoes and cook for 5 minutes before adding the olives. Continue cooking until you have a lovely “saucey” consistency. Season to taste and add the splash of red wine vinegar.
- 2
Cook the stracci in salted boiling water until al dente. Drain and throw into the sauce. Toss, rip in the basil and serve with the parmesan on top.
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