A Rich Roasted Aubergine Pasta Sauce

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You all know how I love to sneak in vegetables in my cooking wherever and in whichever form I can!  So here is another one to add to that collection

I tend to work alot on the basis of the produce my fridge is storing at any given time.  So for this recipe, I happened to find a colourful and plump aubergine and some fresh spaghetti my husband has bought, caught my eye…

I was able to make a thick, rich and quite luxurious textured aubergine sauce.  With notes of roastedness!! Is there such a word?!!! (well there is now lol! 😉 )

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It looked like a shop bought jar sauce but had all the goodness of home cooking! It went down a treat.  Also if you don’t loke aubergine, please do give this a go.  You may surprise yourself!  Have a tremendous Tuesday, much love D x

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INGREDIENTS

1 medium aubergine
3 garlic cloves minced
½ tbsp olive oil
¼ tsp dried red chilli flakes
400g crushed tomato passata
½ tsp salt
1 red onion finely
⅓ tsp dried oregano
⅓ tsp chilli powder

METHOD

• Preheat oven to 200°c, grease the aubergine with a little oil and roast for 15-25 minutes until the aubergine skin is wrinkled and the flesh is all soft and squishy

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• Blend the aubergine with the skin, garlic and passata together to form a thick rich saucy paste

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• In a medium saucepan, heat up the oil on a medium heat. Sauté the onion, garlic, chilli flakes and oregano together until the onion becomes a little translucent

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• Stir in the aubergine tomato passata blend and season with salt and chilli powder, combine well, cover and simmer on a low heat for 15-20 minutes, stirring occasionally

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• Serve the yummy sauce with spaghetti or penne..whichever you prefer…Enjoy!

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43 thoughts on “A Rich Roasted Aubergine Pasta Sauce

  1. Eggplant and spaghetti, what else? In Italy we have several recipe with eggplant, but I’ve never seen a “creamy” sauce as you did. I’ll mark your recipe, it looks too good to do not give it a try!

  2. I never thought to use eggplant in pasta sauce, yet I use it all the time in Italian-style dishes. Your sauce looks fantastic and sounds delicious Dimple!

  3. This is my type of recipe: healthy and tasty! This is going straight onto my “to cook” list. I think I will try it with my new favourite: zucchini “pasta”. Thank you so much!!

  4. I love eggplant! I had baba ganoush the other day, and was excited to share it with B, but realized that B never had it before, and so it was weird for him. But I’ve had various versions of it since I was a kid, so I really enjoyed it while B was making faces! Oh well, my goal is to get him to try it more and more until he sees how wonderful it truly is!

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