Aubergine Tomato Sauce
This recipe is quick and easy as well as comforting and satisfying. I use the cooking method used in this recipe regularly to get a delicious and healthier resulting dish. Instead of frying with oil, I gently pan-steam with vegetable broth. We notice no difference in the taste or quality of the finished dish. This recipe does contain olive oil, but it is added after the aubergine and onion have cooked. As aubergines love soaking up moisture, the traditionally fried/sauteed aubergines can absorb a lot of oil in the cooking process. This method introduces a way to control how much oil is used in the dish, and allows you to adjust the flavour by adding more oil at the end, if needed.
Ingredients: (serves two adults and a toddler)
- 1 X medium-large aubergine
- 1 X small onion
- 1 tbs bouillon
- 1/2 cup water (or dry white wine)
- 2 X cup (500ml) tomato passata
- 2 X tbs olive oil
- 250g pasta of your choice, we used wholewheat penne
- Optional garnish of parsley, olives and/or capers and a drizzle of chilli oil/flakes
Method: (See video below)
- Chop the aubergine into roughly 1 cm cubes.
- Dice the onions and place together with the aubergine in a pan/pot with a lid.
- Add the bouillon and water to the pan, mix well, cover and gently heat until the water begins to boil and then reduce the heat to low. You want to soften and cook the onion and aubergine. Keep and eye on the pan as the water is absorbed quite quickly and the aubergine and onion may stick if left unmonitored (add a spoonful of water if necessary).
- Stir often until the aubergine is completely cooked, approx. 10 min. It is ok if the aubergine falls apart and gets mushy - it will be all the tastier for it.
- Once the aubergine is cooked, add the olive oil and cook for a minute on medium heat and stir well so that all of the onion and aubergine is well coated.
- Add the passata, cover and reduce heat once the sauce comes to a gentle boil.
- Continue to cook for 10 minutes.
- Meanwhile, cook the pasta according to packet instructions remembering to add salt to the cooking water. We like our pasta al dente, so I usually set the timer a minute less from the recommended cooking time and taste for texture.
