Recipes
BAIGAN CHOKA PASTA
From Chef Cheryl-Ann Shortt-Charles on Cup of Joe Caribbean
Ingredients
1 medium Melongene/Baigan/Eggplant
2 cloves garlic, finely diced
1/4 cup chopped onion
6 tbsp vegetable oil
2 medium tomatoes, diced
1 sweet pepper, diced
1/8 tsp chili pepper flakes
1/4 cup parmesan cheese
Salt and black pepper to taste
2 cups cooked penne pasta
Directions
- Roast melongene on the stove or in the oven. Once roasted and cooked through, remove the flesh and set aside.
- Place 3 tbsp oil in a heated sauté pan, add diced tomatoes and sweet pepper :sauté for approximately 2 minutes, remove from pan and set aside.
- Place the remaining oil to the pan and add onion, garlic and allow to sweat for approximately 1 minute.
- Add the sautéed tomatoes, peppers and roasted melongene to the pan. Continue stirring, season with the black pepper, salt and chili flakes.
- Add the penne pasta to the mixture and stir until completely combined.
- Remove from the stove and serve as desired, top with the parmesan cheese.
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