Ingredients
Penne with Eggplant and Pinenuts
- 60 grams Parmesan cheese, cut into chunks
- 50 grams pinenuts
- 2 cloves garlic
- 2 Red Chillies
- 500 grams eggplant, or two medium eggplants, cubed
- 50 grams olive oil
- 4 tablespoons tomato paste
- 2 tablespoons capers, rinsed or drained
- 20 black olives, pitted
- 50 grams water, or wine
- salt
- pepper
- 1/5 bunch basil
- 400 grams Penne, or preferred amount
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Boil penne in a generous amount of salted water.
Grate parmesan cheese, 5 seconds, speed 8/9. Set aside.
Roast pinenuts, 6 mins, 100, speed 1. Set aside. (This step can be done in a dry saucepan.)
Optional: for a delicious smoky flavour, you can grill or BBQ your eggplant in slices before the next step:
Mince garlic and chilli, 5 secs, speed 7. Scrape down sides of bowl.
Add oil to TM bowl, and saute, 3 mins, Varoma temp, speed 1.
Add eggplant in cubes, saute 6 mins (if previously grilled/BBQ'd) or 12 mins (if not grilled/BBQ'd), Varoma temp, speed 2.
Add tomato paste, pine nuts, capers, olives, water or wine, salt and pepper. Saute 10 mins, Varoma temp, speed 1. (You can do this in reverse if you like, but it isn't necessary.)
Add sauce to cooked penne, and stir through thoroughly.
Serve with basil torn over the top, and grated cheese on the side.
Pasta
Eggplant and Pinenut Sauce
Tip
Keep an eye on the sauce in the final cooking phase, and add liquid if necessary.
You can change the amount of chilli you use, depending on the level of spice you're after.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I made this last night. Added cashews instead of pine nuts as I didnt have any. It was really nice and different. Next time I might add some cherry tomatoes and spinach to give it a fresher taste as I did not make any salad with it
Made this last night, serving it with cauliflower rice rather than pasta. It was delicious. Highly recommend it.
Great tasting easy recipe.
This was really yummy
I was really happy with this recipe. To be honest, eggplant isn't our favourite vegetable in this household...but my husband's first comment upon trying it was "oooh this is surprisingly good!"
I followed the recipe pretty closely, however I salted the eggplant and then tried to blot out as much as the juice as I could before adding to the bowl. Also, I didn't have any olives or capers so just left them out!
Family of five (including three young kids) ate it without any complaints. I know what I'll be doing with any eggplant I get in my veggie box from now on!
Delish dish!! Have made it twice within 2 weeks. Yum!! Thanks for sharing
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My hubby loved this dish! I just exaggerated with the salt...heehee! Not so bad...I will prepare it again!!!
Whoops - I did leave out the pine nuts didn't I? You can add them with the tomato paste, capers, olives etc OR you can just stir them through the sauce at the end.
I also wasn't clear on the eggplant - add it in cubes.
You don't need to mix on reverse, but you can if you like.
Sorry for these omissions - it's the first recipe I've uploaded.
Was yum
just wondering when you add the pine nuts? And is the mixing on reverse?
i put the basket on top to prevent splatter too.
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