Ingredients

Method

• 2 large brinjals
• 3 large tomatoes, washed
• 4 T olive oil
• sea salt and freshly ground pepper, to taste
• 1 small onion, finely chopped
• 1 t Woolworths roasted garlic paste
• 150 g fettucine, cooked
• 80 g kalamata olives, pitted
• basil, for serving

Method

Ingredients

1 Roast the brinjals and tomatoes over an open flame until the skins are blackened. Allow to cool slightly, then peel.

2 Roughly chop the brinjals together and place in a large bowl. Stir in the olive oil, seasoning, onion and roasted garlic paste.

3. Toss the zaalouk through the cooked pasta and serve with the olives and fresh basil.

Find more brinjal recipes

Photograph: Jan Ras