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  • 1 Aubergine cut into cubes
  • 500 grams Farfala Pasta
  • 150 grams Grape/Cherry Tomatoes
  • 1/2 teaspoon Hot Red Pepper Flakes
  • 3 cups Vegetable Oil frying
  • 2 tablespoons Olive Oil
  • Chives for topping
  • Salt


  • Cut Aubergines into cubes and place into a bowl filled with salted water. Drain before frying.
  • Cut Cherry Tomatoes into halves and set aside.
  • Bowl pasta in salted water as mentioned on package.
  • In a large sauté pan add in the vegetable oil and fry aubergines until texture is tender. Set aside when ready.
  • In a smaller sauté pan add in olive oil, hot pepper flakes along with the cherry tomatoes. Sauté for 10 minutes or until tomatoes are ready.
  • Drain pasta and add into the pan with the tomatoes. Mix thoroughly until ingredients are combined.
  • Add into the pasta mix the aubergines and continue mixing. Sprinkle a dash of salt and mix.
  • Place into a bowl and top with chives, and parmesan cheese.