Tomato pasta with chicken thighs and eggplant
Ingredients
- Chicken thigh
- Eggplant
- Whole tomato
- Pasta
- Salt
- Extra virgin oil
How to make it
- Please preheat over medium heat for about 30 seconds before cooking.
- In a HEGE, stir-fry the chicken thighs over medium heat for about 1 minute 30 seconds.
- Add the eggplant and cook over medium heat for about 2 minutes, until lightly browned.
- Add the whole peeled tomatoes and water, then simmer over medium heat for about 3 minutes, bringing the mixture to a gentle boil.
- Add the pasta. Once the noodles begin to absorb the liquid, cover and cook over medium heat for 4 minutes.When the pasta is still slightly firm in the center (al dente), remove the lid and continue cooking over medium heat for 2 minutes, stirring to evaporate excess moisture.
- Season with salt to taste.
- Turn off the heat, add extra virgin olive oil, and mix well to finish.
*For dried pasta.
