Ingredients
- 1 Chinese eggplant, chopped into cubes
- 1 packet (200g) feta. Strength 3 is great
- 1 red onion, chopped
- 1 pepper, chopped
- 4–5 garlic cloves, smashed and chopped
- 4–5 medium chestnut mushrooms, chopped
- Pasta for 4
- Olive oil, oregano and chilli flakes
Method
You’ll need two pans going at once, plus a pot for the pasta.
Pan 1, the veg (7–8 minutes). Olive oil on a medium heat, then the garlic and onions until they caramelise. Throw in the mushrooms until they shrink, then the peppers.
Pan 2, the eggplant (about 18 minutes). Olive oil on a medium heat, and be generous. When the oil is hot, throw in the eggplant and stir it a bit. Pour a little more oil on top, put the lid on and leave it for 12–15 minutes. Then mash the eggplant, add the feta in cubes and mash that in too. Finish with some oregano and chilli flakes.
Pasta. Bring it to the boil in a pot and cook as the packet says.
To finish. For the last 2 minutes, mix the pasta into the eggplant and feta, and throw in the veg from Pan 1.