Pasta, Pine Nuts and Aubergine Recipe
400g (14oz) Penne pasta
400g (14oz) aubergine cut into small cubes
1 garlic clove, finely chopped
25gms pine nuts
1 small green chilli, finely chopped
90mls (3 fl oz) extra virgin olive oil
3 tbsp tomato puree
20 black olives, stoned
10 large salted capers, soaked in water for 10mins, drain and chop
60g (2oz) mature Pecorino cheese (or cheese of your own choice)
1. This free recipe is easy to make and tastes wonderful. Fry the cubed aubergines in the oil along with the garlic until nice and brown.
2. Next add the tomato puree, capers, pine nuts, chili and olives and fry gently for around 10 minutes. You can add a little water if it gets too dry.
3. Cook the pasta in boiling water until it is al dente (just tender), drain the pasta then mix it well with the sauce.
4. Serve the dish with grated Pecorino or the cheese of your choice. Crusty bread goes well with this dish.