Wednesday, February 2, 2011

Aubergine pasta : Wk56/3

Serves 4 : Very easy : Very quick
240gm pasta twirls

1 onion, sliced
1 – 2 cloves garlic, crushed
1 large aubergine, cubed
2 red peppers, sliced
1 x 400gm tin chopped tomatoes
½ tsp salt
Good grind of black pepper
1 Tblsp balsamic vinegar
4 Tblsp chopped basil
1 – 2 tsp sugar (optional)
60gm pecorino cheese, grated

Cook the pasta in lightly salted water until al dente.
Drain and keep warm.

Spray a large pan with non-stick cooking spray.
Dry fry the onion and garlic until the onion starts to soften.
Add the aubergine and cook until it starts to brown and soften, stirring often.
Stir in the peppers, tomatoes, salt, pepper and vinegar.
Simmer, uncovered, for 15 minutes.
Stir through the sugar, if required.

Tip the pasta into the sauce along with the grated pecorino.
Stir well to combine.

Serve with extra grated pecorino if desired.

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