PREP TIME: 15mins COOKING TIME: 60mins

Organic Aubergines sitting pretty in my garden! So versatile and once slow cooked transforms into creamy deliciousness. Thank you Jamie O for the inspiration!

SERVING SUGGESTION

TIPS:
Before adding the pasta you can freeze the sauce into indiv portions
You can use any type of pasta shape or gluten free variety
You can use any cheese & more cheese
I love to serve this with a simple green salad

INGREDIENTS
  • 3 large aubergines
  • 3 onions
  • 6 cloves garlic
  • Small bunch sage
  • Small bunch basil
  • 1tspn dried chilli flakes
  • 1 lemon zest
  • 2 x 400g tins plum tomatoes
  • 80g parmesan cheese (opt)
  • 300g fresh or par boiled cooked pasta
  • 50g almonds
METHOD
  1. Place a large shallow casserole pan on a med heat with a cup of water (250ml). Halve the aubergines lengthways and place in the pan. Peel, quarter and add the onions, cover with lid and cook for 20minutes. Peel and finely slice the garlic and pick the leaves off the herbs. Preheat oven to 200c.
  2. Remove the lid and when most of the liquid has cooked away, make a well in the middle of the casserole. Add 3 tablespoons of oil, the garlic, chilli and most of the sage leaves. Grate in some lemon zest. Fry for 5min and once golden, pour in the 2 tins worth of water, and simmer 20minutes, stirring occasionally.
  3. Remove from the heat. For the vegan version, simply season to perfection, cool slightly and add the Basil. For the vegetarian version, add the grated parmesan, and season to perfection, once cooled slightly, add the basil.
  4. Add the fresh or par boiled pasta and mix really well. Bash the almonds with some herbs and oil to a fine crumb and sprinkle on top. Bake for 25 min or until golden and bubbling.

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PREP TIME: 15mins COOKING TIME: 60mins

Organic Aubergines sitting pretty in my garden! So versatile and once slow cooked transforms into creamy deliciousness. Thank you Jamie O for the inspiration!

SERVING SUGGESTION

TIPS:
Before adding the pasta you can freeze the sauce into indiv portions
You can use any type of pasta shape or gluten free variety
You can use any cheese & more cheese
I love to serve this with a simple green salad

INGREDIENTS

  • 3 large aubergines
  • 3 onions
  • 6 cloves garlic
  • Small bunch sage
  • Small bunch basil
  • 1tspn dried chilli flakes
  • 1 lemon zest
  • 2 x 400g tins plum tomatoes
  • 80g parmesan cheese (opt)
  • 300g fresh or par boiled cooked pasta
  • 50g almonds

METHOD

  1. Place a large shallow casserole pan on a med heat with a cup of water (250ml). Halve the aubergines lengthways and place in the pan. Peel, quarter and add the onions, cover with lid and cook for 20minutes. Peel and finely slice the garlic and pick the leaves off the herbs. Preheat oven to 200c.
  2. Remove the lid and when most of the liquid has cooked away, make a well in the middle of the casserole. Add 3 tablespoons of oil, the garlic, chilli and most of the sage leaves. Grate in some lemon zest. Fry for 5min and once golden, pour in the 2 tins worth of water, and simmer 20minutes, stirring occasionally.
  3. Remove from the heat. For the vegan version, simply season to perfection, cool slightly and add the Basil. For the vegetarian version, add the grated parmesan, and season to perfection, once cooled slightly, add the basil.
  4. Add the fresh or par boiled pasta and mix really well. Bash the almonds with some herbs and oil to a fine crumb and sprinkle on top. Bake for 25 min or until golden and bubbling.

Print Friendly, PDF & Email