About this recipe: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.
2 medium aubergines
60ml olive oil
1 large onion, diced
2 cloves garlic, finely chopped
1 (400g) tin whole plum tomatoes, drained (juice reserved) and chopped
2 fresh tomatoes, chopped
1 tablespoon tomato puree
1 tablespoon red wine (optional)
1/2 bunch basil, roughly chopped or torn
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Method Prep:10min › Cook:25min › Ready in:35min
Cut the aubergines into rounds then into strips. In a large pot over a medium heat, fry them well in all of the olive oil over medium high heat. Add more oil if you need it. Keep stirring to prevent them sticking and burning.
Add the onions and garlic. Fry for 5 minutes, stirring. Add the three tomato ingredients and the wine, and mix in well. Turn the heat down a little and cook the sauce on a low simmer for about 15 minutes. Add some of the tinned liquid if needed - you don’t want this sauce to get too dry.
About halfway through cooking, add half the basil. Just before serving stir in the rest of the basil. Serve it tossed with pasta or as a sauce on top in each plate. Top with grated Parmesan and more chopped basil if you want.