Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Prawn and eggplant pasta Food Prawn and eggplant pasta Preparation time Cooking time Serves 4 INGREDIENTS 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 METHOD 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. 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. 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. Food Preparation time Cooking time Serves 4 SHARE