Italian Tomato, Aubergine and Parmesan Pasta♥
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3 tbsp Olive Oil
1 Onion, peeled and finely chopped
1 Aubergine, finely chopped
2 cloves Garlic, peeled and finely chopped
1 can chopped Tomato with Herbs
1 Vegetable Stock Cube
1 tbsp Tomato Puree
1 tsp Dried Basil
1 tbsp Red Balsamic Vinegar
1 tbsp Granulated Sugar
Coarse Ground Black Pepper to taste
250g (half bag raw) cooked Gourmet Conchiglie Pasta
50g finely grated Parmesan Cheese
Place the oil into a saucepan.
Once heated, add the onion, aubergine and garlic, mix well and cook for 10 minutes.
Next, add the can of tomatoes, then using the can, measure half a can of water, then top up the other half with white wine.
Add to the pan and mix really well.
Add the stock cube, puree, fresh basil, red balsamic vinegar, sugar and pepper and mix really well.
Bring to the boil and then turn down the heat to a simmer.
Cook for 20 minutes or until the aubergines are very soft.
Once you are happy that the sauce is cooked and a nice consistency, stir through the cooked pasta and cheese.
This sauce is based on the classic Melanzane Alla Parmigiana bake, but in a sauce format, works really well as a simple sauce for pasta.
Because this sauce has plenty of cheese in, you will need no extra salt.
Any pasta will work here.
Allow 65-70g raw pasta per person.
This sauce will freeze well, then warm through and add the pasta at later date.