Spaghetti with eggplant, tomato and chilli by Adam Liaw
This was created exclusively for Brown Brothers to match the 1889 Tempranillo.
½ cup olive oil, plus a little extra for dressing
1 medium eggplant, cut into 1cm dice
1 small red capsicum, diced
1 brown onion, peeled and diced
3 cloves garlic, minced
1 bird’s eye chilli, thinly sliced
700g tomato passata
½ cup Brown Brothers 1889 Tempranillo
½ tsp salt
500g dried spaghetti
2 tbsp finely shredded parsley, to serve
parmesan cheese, to serve
freshly ground black pepper, to serve
- Heat a large, lidded frying pan over high heat and add half the oil. Fry the eggplant cubes until golden brown, then remove them from the pan. Add the remaining oil to the pan and and reduce the heat to low-medium. Add the capsicum, onion, garlic and chilli and fry for about 10 minutes until the onions are softened and golden. Add the passata, wine and salt, stir and cover and simmer for about 25 minutes. Add the eggplant, stir and simmer uncovered for a further 5 minutes. Taste and adjust for seasoning.
- Cook the spaghetti according to packet directions. When the spaghetti is al-dente, combine with the sauce and a little extra olive oil and stir well. Serve scattered with parsley, cheese and black pepper.