Pasta with Eggplant and Prosciutto Pesto
40 mins cooking time
500g of your favorite pasta
¼ cup Carbonell Grapeseed Oil
3 cloves garlic
130g thinly sliced prosciutto, finely chopped
1 long red chilli, finely chopped
2 tbsp cream
1 cup chopped parsley
Peel the eggplants and dice into cubes. Steam for 20 minutes, then set aside to drain for 10 or 15 minutes.
Heat the Carbonell Grapeseed Oil in a large fry pan and add the eggplant. Fry for 10 minutes, then add the garlic, prosciutto and chili. Using the back of a spoon, slightly squash the eggplant as you stir it together.
Cook the pesto for a further 10 minutes, season with salt and pepper and remove half the mix to blend it in a food processor. Return the mix to the pan, then add the cream, adjust the seasoning, and stir in the parsley.
Cook your pasta as directed on the packet. When al dente, drain it, reserving some of the pasta water. Toss the pasta with the eggplant and proscuitto pesto, using some of the pasta water to thin the pesto if it seems too thick.