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Aubergine and tomato pasta

By Richard Poynton - March 20, 2015

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Download the Aubergine and tomato pasta recipe.

450 g Tagliatelle
4 Tsp olive oil, plus extra for deep-frying aubergine
½  Onions – chopped
400 g Tin peeled tomatoes
Salt and pepper
1 Medium aubergine – cubed
Basil leaves – torn
Parmesan cheese  freshly grated for sprinkling

Cook the tagliatelle in a pot of boiling salted water (Stir to prevent from sticking together).
While pasta is cooking, make the sauce gently sauté the onions in the oil until tender, then add plum tomatoes and liquid from the tin.

With the back of a wooden spoon, break up the tomatoes into little chunks. Add salt and pepper and cook for a few minutes until the sauce has thickened.

In another pan, fry the aubergine until golden and drain on a paper towel to remove excess oil.

Add the drained pasta to the saucepan.

Add the fried aubergine, basil leaves and sprinkle with Parmesan.

About Richard Poynton

Richard Poynton Richard is in love with food, a passion of his since school days. All his and Mouse’s travels have been based around food and wine, giving him experiences which have stood him in good stead for his food creations at Cleopatra. He bases all his dishes on flavour first and loves trying new ingredients and ideas – mixing and matching – to give a perfect balance on each plate.

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