Baked Aubergine Pasta with Slow Cooked Tomatoes

Ingredients (serves 2):

  • 2 cups cherry tomatoes
  • 2 tomatoes
  • 1 aubergine
  • 1 red onion
  • 2 cloves of garlic
  • Sea salt and pepper
  • Olive oil
  • 1 tbsp balsamic vinegar
  • 2 big handfuls of fresh basil
  • Brown rice spaghetti

Method: - Pre-heat the oven to 140°C, then half the tomatoes and cherry tomatoes, and slice the aubergine into disks. - Toss it all with sea salt and a drizzle of olive oïl then roast for 1 hour (the aubergine may need turning). - Once the vegetables are nearly cooked, roughly chop the onion and garlic and sautée them in a little olive oil until they are cooked through (now is also the time to put your pasta on to cook - it should take 10 minutes). - Mash the 4 roasted tomato halves into the saucepan with the onions and garlic, then add 1/2 a cup of water along with the baslsamic vinegar. - Add in the aubergine and allow to cook down for a few minutes until the pasta is ready. - Once you have drained the cooked pasta, stir it into the saucepan with the sauce, along with the cherry tomatoes, torn basil and a good grind of black pepper . For non-vegans you could now tear up some bits of mozarella and stir it in, so that by the time you have served the pasta, the cheese is melted and delicious.

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Thanks to Serena from The Herb Diaries for sharing her summer spaghetti recipe.