2. Pour in tinned chopped tomatoes, 2 tsp fennel seeds, 2 tbsp balsamic and 1/3 cup olive oil into dish. Stir to combine and season with salt and pepper. Cook in oven for 25 minutes.
3. Bring saucepan of water to boil. Add pasta and cook for 11 minutes until al dente. Drain, rinse and set aside.
4. Heat frypan over medium heat. Add sunflower seeds and toast for 3-4 minutes until golden. Remove and set aside. Roughly chop basil leaves. Slice snow pea sprouts, keep separate.
5. Add cooked pasta into oven dish with eggplant and tomatoes. Add fresh basil and toss until well coated. Season with salt and pepper. Sprinkle over sunflower seeds and snow pea sprouts.
Deseed the chilli if you prefer less heat.
Rinsing the pasta prevents it from sticking together before tossing.
garlic 4 cloves
red chilli 1
chopped tomatoes 400g
Quinoa pasta 1 packet
Sunflower seeds 1 packet (40g)
basil 1 bunch
Snow pea sprouts 1/2 punnet
From your pantry:
olive oil, salt, pepper, balsamic vinegar, fennel seeds