Aubergine Pasta

This Aubergine Pasta started out as a Jamie Oliver recipe but I’ve tweaked it a little bit over time, it is one of Mr H’s favourites. It’s easy to do and even if you think you don’t like aubergine give it a go, you can’t really taste it!

Serves – 2
Prep / Cooking time – 10mins / 40mins

Aubergine Pasta Ingredients

Olive Oil
Salt
1 Aubergine – chopped into 1cm cubes
1 Red Onion – finely chopped
2 Cloves of Garlic – grated or crushed
0.5 tsp Chilli Flakes
1 tin of Tomatoes (preferably plum but chopped will work)
1 tbsp Balsamic Vinegar
2 tbsp Double Cream
1 small bunch of fresh basil – finely chopped
1 ball of Mozzarella – diced
1 small handful of grated parmesan or similar cheese
170g of dried pasta – rigatoni works best but whatever you have

Aubergine Pasta Method

1 – Heat the oil over a low/medium heat in a large non stick frying pan and add the aubergine, sprinkle with a generous pinch of salt and cook for about 5 minutes until soft, stirring occasionally.

2 – Add the onion and cook slowly until soft, about 5 minutes, then add the garlic and chilli flakes and cook for 2 more minutes.

3 – Add the tomatoes and balsamic vinegar and bring to a gentle simmer, if you have a lid that fits the pan then cover it but it isn’t essential, simmer for about 15 minutes, stirring occasionally.

4 – Bring a pan of water to the boil and cook the pasta according to the instructions

5 – Meanwhile, grab a potato masher and give the sauce a good squish, break up the tomatoes and some of the aubergine, you’re not trying to make it smooth just give it some texture, cover again and simmer gently for another 10 minutes, if the sauce starts to look a little dry add a couple of spoonfuls of the pasta water.

6 – Add the cream to the sauce along with half the basil and almost all of the parmesan, stir well and remove from the heat.

7 – Drain the pasta and add to the sauce, stir once then add the mozzarella and the rest of the basil and mix well.

8 – Serve, topped with a sprinkling of parmesan.

9 – You’re done!