AUBERGINE PASTA
Creamy pasta with aubergines and tomatoes
Equipment
- Knife
- Chopping board
- Pot with a lid
- strainer
- grater
- a deep pan for making sauce
- mixing bowls
Ingredients
- 500 g pasta
- 1/2 cup diced onion
- 2 tsp chopped garlic
- 3 tbsp olive oil
- 150 g diced aubergines with skin ( approx)
- 200 g chopped tomatoes
- 6 pieces sun dried tomatoes
- 200 ml chicken/vegetable stock
- 1 cup double cream
- 1 cup grated cheddar
Seasonings
- Salt to taste
- 2 tsp dried parsley
- 1 tsp dried chilli flakes
- 1 tsp crushed black pepper
Garnishing
- Grated hard cheese/Parmesan
- Olive oil/piccante
Notes
- Boil pasta according to packet instructions and drain the water. You can use any pasta of any shape. I am using Spinach Trottole made with durum wheat in the recipe here.
- Sauté onion and garlic in oil.
- Add aubergines, tomatoes and sun dried tomatoes. Fry for few minutes.
- Add seasonigs.
- Pour in the stock.
- Cover and cook for 5-10 minutes. Aubergines should have become tender by now.
- Add cream and grated cheese. Switch of the cooker. Do not cook after adding cream and cheese to maintain the creamy texture.
- Mix sauce in the boiled pasta.
- Garnish and serve!
- Always mix hot sauce in hot pasta.
- Always mix the two at the time of serving.
- For pre preparation you can make the sauce before hand and keep aside. Warm it up on low heat and mix in the freshly boiled pasta at the time of serving.
- Top it up with some fresh basil leaves to add the aroma.