A few weeks ago we received a message from a happy reader who a) had boughten our steam basket, b) found that she loved it, and c) had tried steamed eggplant and said it was superb.

Wonderful, we thought, eggplant can be a little fickle, so steamed eggplant it is then, in the form of an everyday pasta that the whole family will like. While we do love a steam basket and consider it an essential for any kitchen this recipe is totally doable without one. Just boil some water in the bottom of a saucepan, put the eggplant in a strainer and into the pot, then place the lid over top.

Simple eggplant pasta
(4 servings)

2 eggplants
1 tbsp olive oil
1 yellow onion
2 cloves of garlic
2 cups chopped tomato
2 tablespoons dried oregano
1 teaspoon chili flakes
¼ cup fresh basil + garnish
2 zucchini (instead of pasta for those who prefer the alternative)

Slice the eggplant into fairly thin round slices.

Bring a bit of water to a boil in a saucepan then place your steam basket with eggplant in the pot and steam until soft.

Heat the onion and garlic gently in a saucepan with a little oil until soft. Add the tomatoes and spices. Allow to simmer until the sauce has thickened a little.

And last but not least put in the steamed eggplant. Leave to simmer on the lowest setting.

Prepare the pasta or zucchini noodles then combine with the eggplant sauce and top with fresh chopped basil.

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