My take on the Italian classic Pasta a la Norma with cherry tomatoes, feta and Parmesan.
Preparation time 20 minutes
1 brown onion, finely diced
1 medium/large black eggplant chopped into approx 5 cm cubes
2 1/2 punnets cherry tomatoes (or substitute 1 x 400g can tinned cherry or regular tomatoes)
500 g pasta we like Conchiglioni Italian Artisan pasta by Maestri (new to Wiffens). This large shell pasta can be substituted with penne
2 handfuls of marinated feta (or regular feta)
1 handful finely grated Parmesan
Small handful of basil leaves
Salt and pepper
Heat 2 tbpsns oil in a medium saucepan add onion and cherry tomates, season with salt, reduce heat to low and cook for approx 15 minutes until cherry tomatoes are collapsing.
Heat 3 tbspns oil in a large frypan over medium heat. Add eggplant and cook for approximately 10 minutes until eggplant is lightly browned and tender but still volumised (not shrivelled).
Heat the pasta water in a large saucepan until boiling.
Add eggplant to saucepan containing the tomatoes and cook for approx 10 minutes (season to taste).
Salt pasta water add Conchiglioni and cook until al dente (8-10 minutes)
Drain reserving a couple of tablespoons of the cooking water, return to pasta water pan with reserved cooking water and cherry tomatoes and eggplant mix. Add cheeses, mix and cook over low heat for a couple of minutes. Remove from heat season to taste.
Serve, garnished with basil leaves and topped with extra Parmesan with a green salad and crusty bread.