Conchiglie with Egg Plant

Ingredients

• Conchiglie (pasta shells) 200 g
• Water 4 cups ]
• Salt 1 tsp ] mixed together
• Oil 1 tbsp ]
• Baingan (egg-plant), sliced or diced 1 cup (125 g)
• Oil for deep-frying the baingan
• Olive Oil 2 tbsp (30 g)
• Onions, sliced thin ½ cup (125 g)
• Garlic, chopped 2 tsp
• Tomato, grated 1 ½ cups (375 g)
• Tomato puree 1 cup
• Chilli powder 1 tsp or to taste
• Salt 1 ½ tsp or to taste
• Dried oregano leaves ½  tsp
• Dried basil leaves ½ tsp
• Cheese, grated ½ cup (60 g)

Preparation

• Heat the oil for deep-frying, and fry the baingan over high heat till a very light brown.

• Heat the olive oil, add onions and garlic and saute till soft.

• Add the tomato, tomato puree, chilli powder, salt, oregano and basil and bring to a boil. Cook, till a well-blended look appears.

• Add the baingan and keep aside.

• Bring the water mixture to a boil and cook the shells in it till ‘bite-like’ .

• Drain it out in a colander and mix into the sauce.

• Mix well till heated through, transfer to a serving dish and serve hot garnished with the cheese.