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Eggplant Doubanjiang Arrabbiata

Name: Eggplant Doubanjiang Arrabbiata
Total time: 25 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 160g Pasta; 2 Eggplant; 1/2 can Canned tomatoes; 1 clove Garlic; 1 tsp Doubanjiang; 3 tbsp Olive oil; A pinch Sugar; To taste Salt

Noodles

⏱ 25 min

👥 Serves 2

Difficulty ⭐

Italy's spicy tomato sauce, arrabbiata, made with Chinese doubanjiang — an eggplant pasta.

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📖 The Story Behind This Dish

A creative dish making arrabbiata — Italy's spicy tomato pasta, whose name means 'angry' — with heat and richness from Chinese doubanjiang instead of chili. Silky sautéed eggplant soaks up plenty of the spicy sauce for a hearty plate. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: At weekend lunch, pasta in red sauce chunky with eggplant is eaten as the aroma of doubanjiang whets the appetite.

🥕 Ingredients (serves 2)

Pasta 160g
Eggplant 2
Canned tomatoes 1/2 can
Garlic 1 clove
Doubanjiang 1 tsp
Olive oil 3 tbsp
Sugar A pinch
Salt To taste

👩‍🍳 Instructions

Cut the eggplant into irregular chunks and mince the garlic.
Start boiling the pasta in salted water.
Heat olive oil in a frying pan and sauté the eggplant until browned.
Add the garlic and doubanjiang and stir-fry, then add the canned tomatoes and sugar and simmer 5 minutes.
Add the cooked pasta and toss.

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