The Aubergine is one of my favourite vegetables, it’s season feels comparably short to my other favourites such as the Beetroot, so expect several more recipes from me based on the Aubergine over the next few months! This Pasta dish is relatively quick to make, bursting with flavour and vegan. But of course a good grating of Parmesan on your serving would never do this Pasta dish any harm.
Serves 4 – 6
2 Medium Aubergines
16 Cherry Tomatoes
2 Garlic Cloves
1 Small Red Onion
Handful Black Olives
Lots of good quality Olive Oil
Freshly Ground Black Pepper
A big handful of Basil
320 g Pasta of your choice
First chop the Aubergine into 1 cm cubes. Mix them with 2 Tsp Salt and lay them between layers of kitchen towel. The Salt will draw out excess Water from the Aubergine, and this will stop them from absorbing so much Oil when we fry them later on. Put them to one side.
Meanwhile halve the Cherry Tomatoes, peel and finely chop the Garlic Cloves and Red Onion, halve or quarter your Black Olives and roughly tear your Basil Leaves.
Once the Aubergine has released a lot of Water, remove the kitchen towel. Take a large frying pan, and heat on your highest temperature. Add a good glug of Olive Oil, and add enough Aubergine so there is one layer on the base of the pan. Fry the Aubergine giving most sides a lovely roasted brown colour. Once the first batch is ready tip them into a sieve over a bowl, and repeat the frying process until all of the Aubergine has been fried. Next add another good glug of Olive Oil to the pan and turn the heat down to a medium heat. Add the Onion and sauté until it is translucent. Then add the Cherry Tomatoes and Garlic and fry for a further few minutes. Finally add the Aubergine and Olives and turn off the heat for a few minutes.
Meanwhile bring a large pot of Water to the boil, add enough Salt that you can lightly taste it when you taste the water. Add the Pasta and cook for the minimum cooking time. Before draining the Pasta remove 1 L of the Cooking Water and put to one side. Drain the Pasta.
Put the frying pan with the Aubergine back on the heat and add half of the Cooking Water plus the cooked Pasta. Mix well together, and add another couple of good glugs of Olive Oil. If the Pasta gets too dry add some more of the Cooking Water. Taste and add more Salt if desired but it should be well seasoned already because of the Cooking Water and salted Aubergine. Season with freshly ground Black Pepper, Chili Flakes and the torn Basil Leaves. Serve immediately with, or without, grated Parmesan.
Have you made this recipe? Do let me know what you think in the comments below.