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Pasta with aubergine & tomato sauce
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Total Time:
40 minutes
Quick and easy veggie pasta - perfect for weeknights!
Ingredients:
  • 2 aubergines
  • 1 small onion
  • 2 cloves of garlic
  • ½ a bunch of fresh basil
  • 4-6 tablespoons olive oil
  • 1 x 400 g tin of quality chopped tomatoes
  • 500 g dried rigatoni
  • 80 g ricotta cheese
Instructions:
  • Peel and finely chop the onion and garlic. Pick basil leaves and finely chop the stalks. Trim and cut the aubergine into 2cm slices. Sweat onion, garlic, and basil stalks in a pan with 3 tablespoons of oil for 7 minutes. Add tomatoes, season, and simmer for 20 minutes. Fry aubergine in remaining oil until golden, then stir into the tomato sauce with most of the basil leaves. Cook pasta as per package instructions, drain, and mix with the sauce. Serve on plates, topping with crumbled ricotta and reserved basil leaves.

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