Tomato pasta with chicken thighs and eggplant
Items used | φ250 open fire pot
- Chicken thigh
- whole tomato
- extra virgin oil
How to make
- Stir-fry chicken thighs with HEGE
- Add the eggplant and fry until lightly browned.
- Add whole tomatoes and water and bring to a boil
- Add the pasta, and when it becomes a little firm, evaporate the water over high heat.
- Adjust taste with salt
- Turn off the heat, add extra virgin oil and mix well.