Aubergine and Goat's Cheese Pasta
Aubergine and Goat's Cheese Pasta
Aubergine and Goat's Cheese Pasta
Serves 4
Preparation: 15 mins.
Cooking Time: 25 mins
Ingredients:
300g/10oz penne (or 90g dried pasta per person)
3-4 tbsp olive oil
1 large Spanish onion, chopped
4-6 cloves garlic, crushed
2 Aubergine, cubed
400g can of chopped tomatoes
Pinch of sugar
Handful basil leaves
200g/80z goat’s cheese, cubed
Handful Pine Nuts, gently toasted
AND THIS IS WHAT YOU DO …..
1. Boil the pasta according to pack instructions.
2. Heat the oil in a pan, then gently fry the onion and garlic for about five minutes until softened.
3. Add the Aubergine and a little water, cook for three minutes more leaving the lid on the pan to soften the vegetable with steam.
4. Tip in the tomatoes and sugar. Bring to the boil, simmer for five minutes, then stir through the basil and goat’s cheese.
5. Toss with the drained pasta and serve with sprinkled toasted pine nuts.
Cooks Tip: Pour some pine nuts into a dry frying pan and heat through for about 4 minutes, you need to watch them or they will burn very quickly and be spoiled. Toasting the pine nuts adds another dimension to the combined flavours.