Thursday, 30 September 2010
Spaghetti with aubergine and ricotta sauce (3 colours)
Olive oil - 3 tbsp
Aubergine - 1 medium, cut into 1 cm cubes
Onion - 1, chopped
Garlic - 2 cloves, finely chopped
Chopped tomatoes - 400g can
Fresh basil - handful of leaves, torn into pieces
Spaghetti - 150 g
Ricotta cheese - 125 g, crumbled
1) Heat 2 tbsp of olive oil in a frying pan and fry the aubergine pieces until golden brown on all sides. Remove from the pan and set aside.
2) Add 1 tbsp of oil to the frying pan and fry the onion for 5 minutes until translucent. Add the garlic and fry for 1 minute until fragrant.
3) Place the spaghetti in a pan of boiling water and cook on a medium heat. Meanwhile add the tomatoes and basil to the frying pan and cook on a medium heat until slightly thickened.
4) When the spaghetti is almost cooked add the aubergine pieces to the tomato sauce and stir well. Drain the spaghetti and then mix with the sauce and the ricotta cheese. Serves 2.