Aubergine and Tomato Pasta

Pasta where the aubergine absorbs the tomato sauce, resulting in a juicy finish. Full of rich vegetable flavour.

Ingredients

Instructions

1. 1

   Slice the aubergine into 1cm thick half-moon shapes and soak in water for 5 minutes to remove bitterness.

2. 2

   Begin cooking the spaghetti.

3. 3

   In a non-stick pan, sauté the minced garlic, then add the aubergine and brown it over a medium heat.

4. 4

   Add the canned tomatoes, consommé, and basil, and simmer for 8 minutes. Add the pasta and toss to combine, then season with salt and black pepper.