Name: Fusilli Pasta with Eggplant and Corn
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: italian
Ingredients: 250 g fusilli pasta dried; 1 eggplant peeled small cut into cubes; 1/2 cup corn cob kernels frozen; 3 tomato chopped peeled ripe; 2 cloves garlic crushed peeled; 8 pitted kalamata olives; 1 tbs fresh flat-leaf parsley chopped; 1 tbs vegetable oil; 1 pinch salt *to taste; 1 pinch black pepper *to taste

by FoodWriter Last updated on 07/10/2019

Fusilli Pasta with Eggplant and Corn is a hearty dish without being heavy. - FoodWriter

Ingredients

250 g fusilli pasta dried
1 eggplant peeled small cut into cubes
1/2 cup corn cob kernels frozen
3 tomato chopped peeled ripe
2 cloves garlic crushed peeled
8 pitted kalamata olives
1 tbs fresh flat-leaf parsley chopped
1 tbs vegetable oil
1 pinch salt *to taste
1 pinch black pepper *to taste

Method

Step 1

Cook the pasta according to packet instructions. Drain well and set aside.
Step 2

Deep fry the eggplant until golden brown. Drain and set aside.
Step 3

Heat the oil in a pot and add chopped tomatoes and crushed garlic. Once the tomatoes are cooked, add the corn, olives, and deep-fried eggplant. Season with salt and pepper.
Step 4

Mix the pasta with the sauce.
Step 5

Garnish with parsley and serve warm.