Fricelli with Mint and Eggplant

Ingredients

• 500 g pasta (fricelli, rolled tube noodles)
• Salt
• 6 tbsp Olive oil
• 40 g raisins
• 2 small eggplants
• 1 handful mint
• 2 red onions
• 100 g feta cheese
• 3 tbsp butter
• 3 tsp Ras el-Hanout (Arabian spice blend)
• black pepper (freshly ground)

Instructions

1. 1.

   Cook the pasta according to package instructions in plenty of salted water until al dente. Drain, let it dry slightly and toss with 2 tablespoons olive oil so it doesn’t stick. Soak the raisins in lukewarm water.

2. 2.

   Wash, trim, and slice the eggplants. Wash mint leaves, pat them dry and tear them into pieces. Peel and roughly chop the red onions. Crumble the feta cheese.

3. 3.

   Heat the remaining olive oil in a pan, lightly brown the onions and eggplants on all sides. Add the butter, drained raisins and pasta, tossing until the butter melts. Season with salt, Ras el-Hanout and pepper.

4. 4.

   Serve in deep bowls or plates, garnishing with mint leaves and crumbled feta.