Spicy Kingfish and Eggplant with Penne

Ingredients

1pkt San Remo Penne

300g Kingfish, skin removed & cut into 1/2cm cubes

2 medium eggplants, diced small

2pnts cherry tomatoes, sliced in halves

1 garlic clove, sliced thinly

2 tbsp  preserved chilli, in oil

¼ cup fresh oregano, chopped

¼ cup olive oil

Salt n pepper

Method

Cook as per packet directions.

In a large frying pan heat olive oil on medium heat and fry eggplant until golden brown.

Remove eggplant and lay onto a tray lined with absorbent towel.

Add garlic and chilli to pan and cook for 2mins.

Place tomatoes into the pan and cook for 4mins or until tomatoes begin to collapse.

Next add Kingfish and cook for 2mins. Add 1 to 2 ladles of pasta water. Reduce by half.

Season with salt n pepper and stir through oregano.

Strain pasta and add immediately into pan.

Turn off heat, combine pasta with sauce and serve.