575 gm aubergine - cut into 1 cm cubes
salt and pepper
3 tbsp olive oil
15 gm butter or margarine
1 garlic clove - chopped
450 ml canned chopped tomatoes
350 gm pasta quills - penne
115 gm goat cheese - cubed
3 tbsp shredded fresh basil or
1 tsp dried basil
Put the aubergine cubes in a large colander and sprinkle them lightly with salt. Let drain at least 30 minutes.
Rinse the aubergine under cold water and drain well. Dry on kitchen paper.
Heat the oil and butter or margarine in a large saucepan. Add the aubergine and fry until just golden on all sides, stirring frequently.
Stir in the garlic and tomatoes. Simmer until thickened, about 15 minutes. Season with salt and pepper.
Cook the pasta quills in a large pan of boiling salted water until just tender (check packet instructions for timing). Drain well and transfer to a warmed sering bowl.
Add the aubergine sauce, goat cheese and basil to the pasta and toss well together. Serve immediately.
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