Brown Rice Spirals with Eggplant Ragu

Cook time 35 minutes
Servings 2


250g brown rice spirals

2 tbsp extra virgin olive oil

1 brown onion, diced

1 garlic clove, chopped

1 red chilli, chopped

100g pancetta, diced

2 eggplant, diced 2cm x 2cm

1/4 cup pine nuts

10 cherry tomatoes, halved

1 cup basil leaves

Salt and pepper

Parmigiano cheese, to serve

Brown Rice Spirals with Eggplant Ragu


Into a pot of boiling salted water, add the pasta and cook as per packet directions.

In a large fry pan, add the extra virgin olive oil, diced onion, garlic, chilli and pancetta and fry off on a high heat for a few minutes

Add the eggplant and fry until golden on both sides the add the pine nuts.

Add the cherry tomatoes by crushing them into the pan, add the basil and season with salt and pepper

Allow the sauce to simmer until the eggplant is tender.

A minute before the pasta is ready, add it to the sauce with some of the pasta water and toss to combine.

Serve with grated Parmigiano cheese.