How to Make:
- Use a small sharp knife to make a slit down the backs of prawns to expose the vein, then remove. Alternatively, use your fingers to pull vein through the head end.
- Heat oil in a frying pan over high heat. Add eggplant. Cook for 1 minute. Reduce heat to medium. Cook, stirring, for 5-7 minutes. Transfer to a plate lined with paper towel.
- Season eggplant with salt. Heat extra oil in pan. Add anchovy, garlic and chilli. Use a wooden spoon to mash anchovy. Cook, stirring, for 2 minutes or until golden.
- Add tomatoes to the pan. Bring to the boil, using a fork to break up the tomatoes. Reduce heat to medium-low and simmer, stirring occasionally, for 6 minutes or until mixture thickens.
- Cook pasta in a saucepan of boiling salted water until al dente. Add prawns to tomato mixture. Cook for 2 minutes or until prawns change colour. Add eggplant. Cook for 1 minute or until heated through.
- Drain the pasta, reserving a little of the cooking water. Add pasta and reserved water to the sauce, then remove from the heat and toss together. Top with the pecorino, basil and lemon rind. Season with pepper.
Time for preparing:20 min. PT20M
- 20 green prawns, peeled,tails intact
- 60ml (1/4 cup) extra virgin olive oil, plus 1 tablespoon, extra
- 1 eggplant, cut into 3cm pieces
- 1 anchovy fillet
- 2 garlic cloves, finely chopped
- 1/2 teaspoon dried chilli flakes
- 400g can whole peeled tomatoes
- 350g dried spaghetti pasta
- 20g (1/4 cup) finely grated pecorino (optional)
- 3 sprigs fresh basil, leaves picked
- Finely grated rind of 1/2 lemon