For this Italian aubergine and tomato pasta sauce, don't be shy with the olive oil - the vegetables will soak it up in no time, adding to the flavour of this dish.
4 people made this
extra virgin olive oil, as needed
2 garlic cloves, peeled
2 shallots, finely chopped, divided
500g San Marzano® plum tomatoes
1 medium aubergine, cubed
1 teaspoons dried oregano
salt and pepper, to taste
400g homemade or dried semolina tagliatelle (egg-free)
grated parmesan, to taste
3-4 leaves basil, torn with your hands
Method Prep:10min › Cook:30min › Ready in:40min
Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add one garlic clove and 1 chopped shallot; cook for 5 minutes to soften. Add plum tomatoes and season with a little salt. Cover and cook over medium heat for 30 minutes, stirring every so often and breaking down the tomatoes gently with a wooden spoon. Check seasoning and remove garlic with a slotted spoon; discard.
While the tomato sauce is cooking, cover the bottom of a large pan with a generous amount of olive oil. Heat for a few minutes, then add the remaining chopped shallot and garlic clove. Cook for a few minutes until the shallot softens. Add the aubergine, stirring to coat in oil; season with salt and cook for 20 minutes, stirring from time to time. Check seasoning, stir in oregano and remove garlic with a slotted spoon; discard.
Spoon the aubergines into the tomato sauce; stir well and keep the sauce warm.
Bring to a boil a large pot with salted water. If using homemade pasta, add to the pot, bring to boil again and cook for 2 minutes. If using store bought, follow the cooking instructions. Drain the pasta, transfer to a bowl and toss with half of the aubergine tomato sauce and basil leaves.
Divide the pasta equally among 4 serving plates; add more sauce on top of each serving and sprinkle with freshly grated Parmesan. Serve!