Brown Rice Spirals with Eggplant Ragu
Cook Time 35 minutes
Servings 2
Ingredients
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
Method
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.