Fettuccine with Aubergine

Serves 4
Prep Time 15 min
Cooking Time 45 min
Ingredients

• 8 tbsp olive oil
• 1 large aubergine cut into small chunks
• 2 garlic gloves, finely chopped
• 1 fresh chilli de-seeded and finely chopped
• 2 x 450g/14oz cans chopped tomatoes
• 3 tbsp chopped flat leaf parsley
• Salt and freshly ground black pepper
• 450g/1 lb fettuccine or any fine pasta
• Freshly grated parmesan cheese

Method

• Heat the oil in a large frying pan and gently fry the aubergine for 5 mins
• Stir in the garlic and chilli and fry until the garlic starts to colour
• Stir in tomatoes, salt and pepper and parsley. Simmer for 30 mins
• Cook the pasta in boiling salted water until ‘al dente’
• Drain and toss with half the sauce, spoon the rest over the top
• Dust with parmesan cheese.
• Serve immediately

Equipment

• Large frying pan
• Large saucepan

Shopping List

• 8 tbsp olive oil
• Large aubergine
• Garlic
• Fresh chilli
• Chopped tomatoes
• Flat leaf parsley
• Fettuccine or any fine pasta
• Grated parmesan cheese