Tomato and Aubergine Pasta Sauce
Tomato and Aubergine Pasta Sauce

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, tomato and aubergine pasta sauce. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Here's my pasta with aubergines, tomatoes and garlic sauce for you to enjoy. Many people steer clear of aubergine and yet it really is an easy vegetable to prepare. In this sauce, it enhances the tomato flavour without overpowering it, so if you have children who don't like their vegetables, try this. or till tomatoes are cooked through and sauce has thickened Add fried aubergine cubes and remove from heat.

Tomato and Aubergine Pasta Sauce is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Tomato and Aubergine Pasta Sauce is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook tomato and aubergine pasta sauce using 8 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Tomato and Aubergine Pasta Sauce:
  1. Make ready 1 onion
  2. Prepare 1 tin chopped tomatoes
  3. Take 2 cloves garlic
  4. Make ready 1 vegetable stock cube
  5. Prepare 1 aubergine
  6. Take Oil (any)
  7. Take Salt
  8. Get Pasta

This simple dish draws inspiration from the Italian classic pasta alla norma. Tip the spaghetti into the remaining sauce, toss to combine then. A delicious homemade tomato pasta sauce, perfectly cooked aubergines and salty, stretchy, gooey strings of Mozzarella make this simple Aubergine and Mozzarella Pasta recipe a real family favourite. TO MAKE THE SAUCE: whole canned tomatoes, a drizzle of balsamic vinegar and a sweetener (either sugar or honey) to add balance to the sauce while it's How to make the perfect pasta alla norma!

Instructions to make Tomato and Aubergine Pasta Sauce:
  1. Finely chop 1 onion. Add to a pan on a low heat. Sweat.
  2. Finely chop the garlic cloves. Add to the onions and keep on a very low heat.
  3. In the meantime, heat some oil in a separate pan (I used garlic oil).
  4. Add the tin of chopped tomatoes to the onion and garlic.
  5. Using the empty tin from the tomatoes, break up a vegetable stock cube and add approx 100 ml of boiling water. Swirl it around the tin to melt the stock cube. Add to the tomatoes. Let that cook gently.
  6. Meanwhile, cut up the aubergine into small chunks. Add to the pan with the oil.
  7. Fry the aubergine (it will instantly soak up all the oil). Keep moving them around so they get nice and golden.
  8. Add to the tomato sauce. Cook gently - the sauce should start to thicken.
  9. Put some pasta (enough for 2) on to boil while it reduces. If the sauce starts to get too dry, add some of the pasta water. Make sure you taste the sauce - add some salt if you think it needs it. Once at a nice consistency, turn off the heat.
  10. Drain the pasta and serve with your sauce! (and add cheese if you fancy 🧀)

Make sure the cubed eggplant/aubergine is properly cooked. A quick and easy Aubergine, Mozzarella & Tomato Pasta Bake recipe, from our authentic Italian cuisine collection. Half an aubergine, diced, with the skin on. A few black olives, sliced or halved. Herbs - I used approximately a teaspoon each of basil and thyme.

So that is going to wrap this up for this special food tomato and aubergine pasta sauce recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!