About this recipe:Spaghetti is topped with a rich and delicious tomato sauce, made by simmering together aubergines, mushrooms, anchovies and capers.
3 tablespoons olive oil
1 large onion, chopped
1 green pepper, seeded and cubed
3 cloves garlic, finely chopped
1 pinch crushed chillies (optional)
1/8 teaspoon dried oregano
1 bay leaf
330g peeled aubergine, cubed
450g tomato passata
4 tablespoons tomato puree
200g fresh mushrooms, sliced
1 1/2 (50g) tins anchovies, mashed
capers, to taste
salt and ground black pepper to taste
450g spaghetti or angel hair pasta
40g grated Parmesan cheese for topping
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Heat oil in a heavy saucepan over medium heat. Add the onion, pepper, garlic, crushed chillies, oregano and bay leaf. Cook and stir until the onion is tender.
Stir in the aubergine, passata, tomato puree, mushrooms and anchovies. Cover and simmer over low heat until the aubergine is tender, about 30 minutes. Stir frequently. When the aubergine is tender, remove the lid and cook until most of the liquid from the tomatoes has boiled off. Season with salt and pepper to taste.
While the sauce is simmering, bring a large pot of lightly salted water to the boil. Add pasta cook according to packet's instructions. Drain and stir in the aubergine sauce. Top with Parmesan cheese and serve.