Inspired by the handfuls of this I ate while travelling in southern Italy. Essentially it is eggplant in napoli sauce but there are a few versions of this – one I had in Italy had cheese mixed through the sauce, one with grated aged ricotta on top!
Ingredients
1 large eggplant
1/2 bottle of passata
1 tablespoon tomato paste
1 teaspoon garlic
1 cup water
Pasta of your choice
Cheese of choice
Olive oil
Salt
Method
Preheat the oven to 180 degrees.
Place the eggplant on an oven tray with a drizzle of oil and roast until it is soft to touch [be careful it will be hot!]
Split the eggplant down the middle and scoop out all of the flesh.
In a pan, place some olive oil and garlic and fry up with the eggplant flesh until garlic is cooked, don’t forget to season with salt and pepper or chilli if you desire!
Add the passata, tomato paste to the pan along with the water and allow this to simmer until it thickens.
In the mean time cook your pasta in salted boiling water.
Transfer the drained pasta to the sauce and cook for a minute.
TWO SERVING OPTIONS;
Before adding the pasta to the sauce add your favourite cheeses such as romano, parmesan, tasty, pecorino etc then add the pasta and mix until the cheese has completely melted through.
The other is to serve with grated ricotta or flakes of parmesan on top.
Chanel's Tapas Bar 