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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Aubergines are not as bitter as they used to be so many people think you don't need to salt them. I still do always as it makes them more tender and means they absorb less oil when cooking - essential in this dish Ingredients:
1 medium aubergine, cubed |
4 tablespoons olive oil |
3 tablespoons red wine |
1 small onion, finely chopped |
1 garlic clove, crushed |
400 g chopped tomatoes |
275 g penne pasta |
2 tablespoons double cream |
1 tablespoon fresh oregano, chopped |
1 tablespoon fresh parsley, chopped |
2 tablespoons vegetarian parmesan cheese |
Directions:
1. Sprinkle aubergine with salt and place in a bowl. Weigh down and leave for 15 minutes Rinse and pat dry.
2. Heat oil and fry the aubergine until golden.
3. Add wine and simmer for 5 minutes.
4. Add onion, garlic and tomatoes, bring to boil and simmer for 5 minutes (add water if it becomes too thick).
5. Cook pasta as per packet.
6. Stir cream and herbs into sauce and season if desired.
7. Toss pasta and sauce and serve with parmesan on top.
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