Vegetables Recipes - Spaghetti with Aubergines and Olives

 
 

Vegetables Recipes - Spaghetti with Aubergines and Olives

Ingredients                                         

  • 1 large aubergine (eggplant), thickly sliced then cut into strips

  • Salt

  • 30 ml/2 tbsp plain (all-purpose) flour

  • Freshly ground black pepper

  • 120 ml/1/2 cup olive oil

  • 350 g/12 oz spaghettini

  • 12 stoned (pitted) black olives, halved

Method:

  1. Place the aubergine strips in a colander and sprinkle liberally with salt. Leave to drain for 30 minutes.

  2. Rinse well with cold water and pat dry on kitchen paper. Season the flour with a little salt and pepper and use to coat the aubergine strips.

  3. Heat half the oil in a large frying pan (skillet) and fry  the aubergine strips until crisp and golden.

  4. Meanwhile, cook the spaghettini according to the packet directions. Drain and return to the saucepan.

  5. Pour over the remaining oil and toss well. Add the aubergines and olives and lots of black pepper.

  6. Toss well over a gentle heat, then serve straight away.