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Step 1
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Place eggplant cubes in a mixing bowl, dredge with salt and allow to sit for 30 mins for the juices to render out. Drain and discard juices and coat with vegetable oil.
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Step 2
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Place eggplant on a baking sheet and grill in the oven until soft and slightly golden brown on all sides. Remove and allow to cool.
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Step 3
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Meanwhile, heat olive oil in a large saucepan over medium heat, add garlic and chili and cook until soft, taking care not to burn the garlic.
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Step 4
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Add hot water, MAGGI® Chicken Bouillon, tomatoes, black pepper, marjoram, and oregano to the pan and allow to cook for 10 mins.
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Step 5
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Cook pasta in boiling water until aldente. Drain pasta, and discard water.
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Step 6
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Add cooked pasta to the sauce, and mix over low heat until evenly coated.
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Step 7
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Add grilled eggplant pieces and basil to the pasta and gently toss.
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Step 8
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Place on a coated pasta large platter and garnish with Parmesan cheese.