Eggplant - 1
Pasta (Fusilli Tri-colored) - 500 gms
Onions - 1 (diced)
Garlic - 3 big cloves (chopped)
Roasted tomatoes - 5 to 6 (chopped)
Green peppers - 1 (diced)
Red chili flakes - 1/2 tsp.
Pasta seasonings - 2 to 3 tsp.
Coriander leaves - 1/4 cup
Feta cheese (crumbled)
Cut the eggplants into bite sizes. Mix the pieces with salt and throw them in the colander. Let it be for 20-30 minutes.
Rinse the eggplant and pat dry.
Now mix the eggplants with olive oil, salt and crushed pepper.
Bake them in 200°C by placing them in a single layer on a baking sheet for 20-30 minutes or until tender.
Heat oil and add the onion onions.
Add garlic, red pepper flakes, seasonings, green bell pepper, roasted tomatoes, salt and pepper.
Add half a cup of water and bring it to a boil.
In another burner, cook the pasta.
Once the sauce thickens add the coriander leaves and remove.
Serve the pasta with roasted eggplants and crumbled feta cheese.
How I roasted tomatoes:
Cut the ripe medium sized Roma tomatoes into 4.
Place them on the baking sheet and sprinkle olive oil, dry thyme, crushed pepper and salt.