Aubergine Pasta

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This is a family favourite and a good break from all the Indian food cooked in our household. A slow-cooked aubergine pasta which is totally worth the effort.
This recipe serves 4 people.

sunflower/olive/vegetable oil
1 onion, finely chopped
2 celery sticks, finely chopped
1 garlic clove, grate
1 aubergine, finely chopped
1 courgette, finely chopped
handful of fresh basil leaves, roughly chopped
1 tin chopped tomatoes
200ml water
400g dried pasta
½ tsp salt
parmesan cheese, grated

– Add 3-4 tbsp of oil to a hot pan. Add the onions and cook for 5 minutes.

– Add the celery and garlic, and cook for 5 minutes.

– Turn up the heat and add the aubergine and courgette. Cook for 5 minutes.

– Add the basil leaves, stir through, and cook for 2 minutes.

– Add the chopped tomatoes and water. Stir through and bring to a boil. Turn the heat down, cover, and cook for 45 minutes.

– Bring a large pan of water to a boil. Add 2 tbsp salt and the dried pasta, and cook according to the pasta instructions.

– Once the pasta is cooked, transfer it to the sauce, along with 2 tbsp of pasta water. Add the salt and stir through.

– Add a generous sprinkling of black pepper and parmesan cheese.

Time to tuck in and enjoy!