- 1 aubergine
- 1 onion
- 2 garlic cloves
- A handful of sage, leaves only
- 200g wholewheat penne
- 330ml cherry tomato passata
- 1 tbsp red wine vinegar
- A handful of thyme
- 100g mozzarella
- 50g peppery salad mix
- 1 tbsp + 2 tsp olive oil
- 2 tbsp cold water
- Sea salt
- Freshly ground pepper
- 450ml boiling water
- Heavy-based casserole dish or large pan with a lid
- Measuring jug
- Baking tray (optional)
- 1.
Fill your kettle and boil it. Trim the aubergine and dice it into 1cm-thick chunks. Set a heavy-based casserole dish or large pan on a medium-high heat and add 1 tbsp olive oil and the aubergine. Fry for 5 mins, stirring now and then, till the aubergine is browned all over.
- 2.
While the aubergine fries, peel and finely chop the onion. Add the onion to the aubergine with 2 tbsp water and a pinch of salt and pepper. Fry for 3 mins, stirring now and then, till the onion starts to brown.
- 3.
While the onion fries, peel and grate or crush the garlic. Finely chop the sage leaves.
- 4.
Stir in the penne. Pour in the cherry tomato passata and stir to mix. Add 1 tbsp red wine vinegar and drop in the thyme sprigs. Pour in 450ml boiling water, stir a few times to mix it all together and put a lid on the pan (or use a baking tray if you don’t have a lid).
- 5.
Bring the pasta and sauce to the boil, then turn the heat down to medium-low and simmer for 12-15 mins till the pasta is almost tender but still a little firm and chalky. While the pasta simmers, drain and tear the mozzarella into small pieces.
- 6.
When the pasta has cooked for 12-15 mins, take the lid off the pan and lift out the thyme sprigs. Give the pasta a few stirs. Scatter the mozzarella over the top of the dish. Pop the lid back on and cook for another 3-4 mins till the pasta is tender and the mozzarella has melted.
- 7.
Meanwhile, toss the salad leaves with 2 tsp olive oil and a pinch of salt and pepper. Serve the cheesy aubergine pasta on warm plates.