What you need:
- 1 can of tuna (either plain or spicy, in water or oil, usually 120-160g),
- 1 eggplant, diced
- ½ pack (70g) tomato paste
- ¼ pack (250g) pasta
- Italian Seasoning
- Salt & Pepper
- Boil pasta (use whatever shape you want, but I used spaghetti) in salted water until cooked through or al dente.
- Off the fire: In a saucepan combine the tuna (if you want a saucy pasta just add the water or oil the tuna was canned with), tomato paste, diced eggplant, Italian seasoning (if you like your pasta herby, add a lot, if not then add a little), pepper (if you like pepper then go crazy if not then don’t).
- When the pasta is done cooking, I add pasta water to the saucepan with the sauce just enough to make sure that the eggplants have enough liquid to cook in.
- I put the saucepan on the stove on medium heat (make it hotter or less hot depending on the temperament of your stove just make sure not to burn the bottom of the pan) and mix till the tomato paste is fully incorporated.
- Drain the pasta from the water.
- When the eggplant is cooked, add the pasta to the saucepan and stir the pasta and sauce together. Adjust the stove to low heat and keep the pan on the stove for about 10 minutes.
- Allow to cool and store in a Tupperware in the fridge.
Truthfully this recipe is best served the next day when the pasta has absorbed as much of the flavor of the sauce as possible. Just pop the Tupperware in the microwave and you’ve got yourself a great tasting lunch.
I brought my pasta to the office fully intent on having it for lunch when JP and his best friend surprised me with lunch at Longganisa Sorpresa in Kapitolyo… so I got to share the pasta with them…
Sorry I forgot to take a photo…so thanks to WordPress for providing copyright free images to jazz up my post! 😀