Pasta with aubergine, tomato and mozzarella
That looks yummy!
SERVES 4
- 350g penne
- 2 aubergines, thinly sliced
- 500g plum tomatoes, skinned and roughly chopped
- 250g mozzarella, freshly grated
- 2 garlic cloves, peeled and thinly sliced
- 3 tbs finely chopped parsley
- 2 dried red chillies, crumbled
- extra-virgin olive oil
Lay the sliced aubergines on kitchen paper and sprinkle with sea salt. Leave for 20 minutes to allow the bitter juices to drain. Rinse in cold water and pat dry.
Heat 3 tbs of olive oil in a thick-bottomed pan. Add the garlic and parsley and cook until soft. Add the tomatoes and their juices, the chillies and 2 tsp of sea salt, and cook over a medium heat for 20 minutes.
Heat 4 tbs of olive oil in a large, thick-bottomed frying pan. Fry the aubergines in batches until brown and crisp on both sides. Drain on kitchen paper. Cook the penne in boiling salted water until al dente. Drain, return to the pan and add the tomato sauce. Stir to coat, then add the aubergine and the mozzarella. Serve immediately.
From “Pasta and Ravioli” by Rose Gray and Ruth Rogers – Available on Amazon.co.uk
