Total Time
50mins
Prep 15 mins
Cook 35 mins

Aubergines are not as bitter as they used to be so many people think you don't need to salt them. I still do always as it makes them more tender and means they absorb less oil when cooking - essential in this dish

Ingredients Nutrition

Directions

  1. Sprinkle aubergine with salt and place in a bowl. Weigh down and leave for 15 minutes Rinse and pat dry.
  2. Heat oil and fry the aubergine until golden.
  3. Add wine and simmer for 5 minutes.
  4. Add onion, garlic and tomatoes, bring to boil and simmer for 5 minutes (add water if it becomes too thick).
  5. Cook pasta as per packet.
  6. Stir cream and herbs into sauce and season if desired.
  7. Toss pasta and sauce and serve with parmesan on top.

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