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Aubergine (Eggplant) Pasta

Oct 8, 2012   //   by . Recipe section Recipes  //  1 Comment

Aubergine Pasta

aubergine pasta

By Julie Published: October 8, 2012

  • Makes: 5 Servings
  • Prep: 15 mins
  • Cook: 25 mins
  • Ready In: 55 mins

This is a delicious and simple supper. I blend the sauce in a separate pot for the kids, and they demolish it without realising how much goodness is in it! To them it is a simple tomato sauce.

Ingredients

Instructions

  1. First, slice your aubergine into fingers sized slices, place in a colander and sprinkle with some salt. Leave over a draining board for 10-15 mins. After this time, give the aubergines alittle rinse and pat dry with kitchen towel.
  2. Heat the oil in a pan, add the aubergine slices in batches with the oregano until they are nicely browned.
  3. Once they are done, add all of the aubergine back to the pan, and then add the garlic for a few minutes before adding the vinegar and the passata or tomatoes. Now get your spaghetti ready to cook too, probably 10-12 mins ready time. Let your sauce simmer for 10 minutes, then add the basil leaves and cook for a further 5 mins. Now drain your pasta and put everything together in one pan to enjoy. (if you are separating sauce out blending do this beforehand and add the blended sauce to the spaghetti). We tend to serve this with a block of parmesan for grating.

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Aubergine (Eggplant) Pasta 5 out of 5 based on 1 ratings.

1 Comment

  • Avatar of Julie

    This is also really nice with mozzarella instead of parmesan, if you do this serve the sauce with rigatoni.

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