My favourite Eggplant and Tomato Pasta Sauce in 15 minutes
This sauce was adapted from a Donna Hay recipe..
I am obsessed with aubergine. I can't explain it.. I think it has a fair bit to do with my childhood. I have fond memories of my Babas eggplant fritters (Battered and cooked in hot olive oil.) And my mothers simple roasted eggplant, finished with crushed garlic and extra virgin olive oil. Even the baba ganoush I ate every day whilst in Dubai. The simplicity of whole baked eggplant I learned to make in Mauritius..A good home made moussaka.. I always add eggplant to my green curries too. So yes.. I am pretty excited when they are in season!
This pasta sauce was a wonderful mid week meal when I really didn't feel like being in the kitchen at the end of a long day being on my pregnant and expanding feet. It also makes a tasty lunch the day after..
You can feel great about making this dish for your family too ... Eggplant is a very good source of dietary fiber, vitamin B1, copper, manganese, vitamin B6, niacin, potassium, folate, and vitamin K... !!! amazing right??
**** I would also serve this with quinoa, rice, a salad, some baked sweet potato or on it's own with some extra herbs and greens.
- 2 medium aubergine (eggplant) - Cut into roughly 5cm x 5cm cubes.
- 1 tsp sea salt
- 1/2 cup extra virgin olive oil
- 1/2 red onion, diced
- 2 garlic cloves, crushed
- 2 cans whole roma tomatoes
- 2 tbs tomato paste (no sugar added)
- 1 cup fresh ricotta to finish (optional)
- Mixed fresh herbs and grated parmesan to garnish
1. Start cooking your chosen pasta whilst making the sauce....
2. Warm olive oil to a high heat in a deep based pot. Once warm, add eggplant, salt and red onion. Cook on high heat for 5 minutes, stirring occasionally.
3. Add tomatoes and garlic, turn to medium heat and cook for another 5 minutes.
4. Stir in tomato paste and allow to simmer on low heat.
5. Add pasta to the sauce and turn heat off. Drizzle some extra oil over the top and stir the ricotta through.
6. Serve with your choice of herbs.