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Prawn and eggplant pasta

Preparation time
Cooking time


  • ¼ cup olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 small carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 6 finger eggplants, thickly sliced
  • 2 tbsp char grilled eggplant pesto
  • 400g tin chopped tomatoes
  • 1 cup fish stock
  • 5 saffron threads
  • 2 bay leaves
  • 1 sprig rosemary
  • 20 green prawns, peeled tails intact, intestinal tract removed
  • 350g shell shaped pasta
  • 8 basil leaves, finely shredded
  • ¼ cup shaved pecorino cheese
  • 2 tbsp mullet bottarga, grated


  1. Heat oil in a large frypan over medium heat; add onion, garlic, carrot and celery. Cook for 6–8 minutes or until vegetables are soft, add eggplant and cook for a further 6 minutes.
  2. Add pesto, cook for 1 minute, stirring, then add tomatoes, stock, saffron and herbs. Reduce heat to low and cook, stirring occasionally for 25–30 minutes or until eggplant is soft. Add prawns and cook for 5 minutes or until prawns are cooked through. Season to taste.
  3. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain and stir through sauce. Serve with shaved basil, pecorino cheese and grated bottarga.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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1 case, 12 bottles, 3 accessories