Creamy eggplant ragu with capsicum, hot chorizo and low-carb pasta

How to have luscious creamy pasta without cream? Eggplants! This is a dish that you cook on Sunday and have the leftovers for the week ahead. Learn the tips on how to make your eggplant mushy and creamy. You won't regret trying this, a great cold weather dish.

Makes 6
Prep 30 min
Cook 45 min

300g (10 oz) Fettunooey / 12 nests
2 small or 1 medium eggplant (softened and cubed)
1 red capsicum, chopped into small cubes
2 cans of peeled whole tomatoes
5 garlic cloves, finely chopped
3 sprigs of thyme or oregano, roughly chopped 
5 leaves of Basil (optional)
5 bird’s eye chilli, chopped (optional)
1/3 cup of EVOO
2 uncooked hot / spicy sliced chorizo (remove skin-casing) 
Finely grated parmesan, to serve

To soften the eggplant we must draw out its moisture. Cut the eggplant across into 1cm thick circular slices. Stack the slices on top of each other and add salt between each layer. Place on a large flat container or plate and leave for 30 minutes or until you see a pool of water form. Pat the surface of the eggplant pieces dry and cut into cubes. Set aside.


Heat up a generous splash of EVOO into a large saucepan at medium heat and add the garlic and oregano. Cook until the garlic browns. Next, add in the softened, cubed eggplant. Stir and cook until the eggplant has caramelised and has softened to a mushy consistency. Keep adding the rest of the EVOO to avoid the bottom of the pan from drying out and add a splash of water to help. Squish the eggplants with your spatula to get a creamy consistency if necessary!

Add the red capsicum and cook a further 10 minutes until the capsicum has softened. Then add the tomatoes. Reduce the heat and cook for a further 10 minutes until the ragu becomes luxuriously creamy in consistency. 

Lightly fry the sliced chorizo in a small pan. When caramelised, add the chorizo to the eggplant ragu including the oil from the pan for extra depth of flavour. Mix well into the ragu and cook a further 10 minutes until everything is well combined. Your ragu is ready to be used as a sauce with your Nooey.

Cook your Nooey for 3 minutes in rolling boiling water. Remove the pot from heat and continue to soak your Nooey for 1-2 minutes. Drain and portion to plates. Serve with the ragu and enjoy with the grated parmesan. Bon appetit!