Chilli Eggplant Spaghetti

Well today is my birthday and I don't think I have eaten so much food in all my life! The day started with my favourite breakfast: buttermilk pancakes with strawberries and maple syrup, and freshly squeezed orange juice, compliments of Nathan. Then there was coffee at Aroma Cafe Bar in the Canberra Centre, which was perfectly made. After that, on to lunch at Urban Pantry in Manuka - the chicken burger was fantastic. Finally home for chilli eggplant spaghetti - the actual topic of this post.

This is Nathan's recipe and he cooked it all tonight and we made the pasta together (with my brand new shiny red pasta roller!).

Fettucini!!

Pasta ~

• 2 eggs
• 200g plain flour

• Make a well in flour and crack eggs into it. 
• Combine eggs and flour and need until smooth (shouldn't stick to your hands, if it does add more flour).
• Roll and cut using pasta maker. 
• Cook in boiling water for 3-5mins.

Chilli Eggplant ~

Chilli Eggplant - Yum!

• 1 eggplant, diced
• 2 tomatoes diced
• 1/2 red onion diced
• 1-2 cloves garlic, crushed
• basil, small handful, shredded
• 1 tbsp chilli paste (or one medium fresh chilli diced)
• olive oil
• 3 rashers bacon, diced

• Cook eggplant in oil in wok until soft. remove from pan.
• In same pan cook garlic, onion, bacon and chilli until bacon is crispy.
• Add tomatoes and cook until soft.
• Put eggplant back into pan and add basil.
• Combine all ingredients well and serve with pasta.