Ingredients
- 500g dried pasta (use the best you can get, spaghetti or penne)
- 1 red onion, chopped
- 1 aubergine
- 450g vine-ripened tomatoes (preferably plum)
- 200ml tomato passata
- 4 tbsp garlic olive oil
- 1 tbsp vine tomato balsamic
- 1 small green pepper, seeded and cut into strips
- 2 cloves of garlic, finely chopped Salt and freshly ground black pepper
- Fresh basil leaves
Method
Cut the tomatoes in half and pack them (cut side up) on an oven tray. Sprinkle with salt and drizzle with a tablespoon of the garlic olive oil. Roast in a preheated oven on 230°C (450°F/ Gas mark 8) for 15 minutes.
Dice the aubergine into 1cm cubes, place in a non-metallic bowl and add a teaspoon of salt. Leave for 10 minutes. Drain the aubergine and pat dry with kitchen paper.
In a pan, heat 2 tablespoons of the garlic olive oil, add the aubergine, onion and green pepper. Cook over a high heat until the aubergine is soft and frizzled.
Add the roasted tomato halves, passata, garlic and freshly ground black pepper. Cook for a further 5 minutes, stirring.
Add salt to taste.
Remove from the heat, tear up most of the basil leaves and stir into the pan along with 1 tablespoon of garlic olive oil.
Dress with the vine tomato balsamic, and a few whole basil leaves