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.