A tasty and hearty vegetarian aubergine pasta sauce that the meat-eaters will love. I like to serve it with linguine but any pasta is fine. You could also turn this into a pasta bake by tossing with penne, then topping with grated mozzarella cheese and baking for about 15 to 20 minutes in a 180 C oven.
Really easy to make added some chilli and blitzed it up to make a thick sauce that clung to the pasta will def make again. - 25 May 2012
Nice but I needed to add just a tad more flavour. Added more herbs, chilli and the shallots that someone else mentioned on here. Also I think I will remove the skin of the aubergine next time. - 21 Apr 2018
Loved it :-) - 30 Jan 2014