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Home > Aubergine


The Aubergine is closely related to the tomato and potato and is native to India and Sri Lanka.


300g penne
1 tbsp olive oil
1 onion , chopped
1 aubergine , cut into small chunks
400g can chopped tomatoes
pinch sugar
handful basil leaves
200g goat's cheese , cubed

1.Boil the pasta according to pack instructions. Heat the oil in a pan, then gently fry the onion for about 5 mins until softened.
2.Add the aubergine, cook for 3 mins more, then tip in the tomatoes and sugar. Bring to the boil, simmer for 5 mins, then stir through the basil and goat's cheese. Toss with the drained pasta and serve.

Adding a pinch of sugar to a tomato-based sauce balances any sharpness and gives a more rounded flavour.

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