This is truly delicious dish, easy to make and so filling. I quite like aubergine and made it up this pasta sauce last week. My son went mad about it and was asking for me too cook again. Tonight he even had his second helping, that's the only way he can eat aubergine as it is blended with the sauce.
Ingredients
1 medium aubergine (0r 2 small)
1 big onion
2-3 cloves of garlic
1/2 bottle of sugocasa (bottle of Spanish chopped tomato, if you can not find it you can use 1 tin of chopped tomato)
1 small bottle of sliced black olives
2 cubes of chicken stock
small bunch of basil
Parmesan
Pasta, fusilli is good for this recipe
Peel the aubergine skin, (I always leave some thin layer of skin). Cut it in small cubes and soak in salted water for 5-10 minutes. Drain and fry with vegetable oil until browned, put it aside. Finely chop onion and garlic and gently fry till its soft. ( I use olive oil) add sugocasa and same amount of water, add fried aubergine and olives and chicken stock cubes. Simmer 15-20 minutes, when its cooked tear basil leaves and add to the sauce. Meantime start cooking pasta when you add sugocasa to the onion. Mix pasta with the sauce, scatter some parmesan flakes when you serve. Bon Appetite..
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