Penne in the Pan
"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"
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 medium aubergine, cubed
- 4 tablespoons olive oil
- 3 tablespoons red wine
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 400 g chopped tomatoes
- 275 g penne pasta
- 2 tablespoons double cream
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons vegetarian parmesan cheese
directions
- Sprinkle aubergine with salt and place in a bowl. Weigh down and leave for 15 minutes Rinse and pat dry.
- Heat oil and fry the aubergine until golden.
- Add wine and simmer for 5 minutes.
- Add onion, garlic and tomatoes, bring to boil and simmer for 5 minutes (add water if it becomes too thick).
- Cook pasta as per packet.
- Stir cream and herbs into sauce and season if desired.
- Toss pasta and sauce and serve with parmesan on top.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
