This is a fast pasta you make when the fridge is half empty and you don’t feel like cooking properly, but still want something warm and satisfying. It’s soft, slightly sweet, a bit sharp, and works just as well eaten straight away or packed for later.
Difficulty
Easy
Prep Time
10 minutes
Cook Time
18 minutes
Total Time
28 minutes
Servings
2–3 portions
Ingredients
Instructions
- Cut the eggplant into small cubes so it cooks quickly.
- Bring a pot of salted water to a boil and cook the pasta until just tender.
- Heat the olive oil in a wide pan and add the eggplant.
- Cook until soft and lightly browned, then add the onion and garlic.
- Let everything soften without rushing it.
- Stir in the chopped tomatoes and tomato paste.
- Add the capers, raisins, vinegar, sugar, salt, and pepper.
- Simmer gently until the sauce thickens and smells slightly sweet and sharp.
- Drain the pasta and add it straight to the pan.
- Toss everything together until the sauce coats the pasta evenly.
- Taste and adjust seasoning if needed.
For leftovers (next-day pasta)
This pasta actually improves after a night in the fridge.
The flavors mellow and blend, making it a good option for a cheap lunch the next day.
More ideas: Quick Fruit Puff Pastry Cups, Tomato & Mozzarella Puff Squares, Quick Penne with Tuna, Olives, and Mozzarella
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