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
Loved it :-) - 30 Jan 2014
Very nice. I fried some diced bacon rashers for about 6-7 minutes before putting the eggplant in, added some chopped shallots with the first lot of basil and added a small chopped green chili at the same time. Damn good recipe, thanks. - 12 Dec 2012 (Review from Allrecipes AU | NZ)