Tomato Eggplant (Aubergine) Pasta

An easy and delicious pasta sauce. Goes well with filled fresh pasta such as agnolotti, tortellini or ravioli but works equally well with dried pastas.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 625  g pasta (Agnolotti, Tortellini, Ravioli)
• 1  tablespoon olive oil
• 1  medium onion, cut into thin wedges
• 3  stalks celery, thinly sliced
• 2  garlic cloves, crushed
• 2 (400 g) cans tomatoes
• 2  teaspoons sugar
• 200  g roasted eggplant packed in oil, drained
• 3  tablespoons  chopped fresh parsley
•  grated fresh parmesan cheese (to garnish)

Directions

1. Heat oil in saucepan or wok, cook onion, celery and garlic over medium heat until onion has softened.
2. Add tinned tomatoes and sugar, simmer 10 minutes until sauce thickens (roughly chop the tomatoes in the pan).
3. Stir in eggplant and parsley.
4. Toss cooked pasta with the tomato eggplant sauce and garnish with Parmesan cheese to serve.