- 1 aubergine
- 1 onion
- 2 garlic cloves
- A handful of sage, leaves only
- 200g penne
- 330ml cherry tomato passata
- 1 tbsp red wine vinegar
- 1 tsp caster sugar
- A handful of thyme
- 125g mozzarella
- 50g peppery salad mix
- 1 tbsp + 2 tsp olive oil
- 2 tbsp water
- Sea salt
- Freshly ground pepper
- 450ml boiling water
- 1.
Trim the aubergine and dice it into 1cm chunks. Set a heavy-based casserole dish or large pan on a medium-high heat and add 1 tbsp 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. Lift the aubergine out of the pan and pop it on a plate. Add the onion 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 the aubergine back into the onion with the garlic and most of the sage leaves (keep some back for garnishing). Cook and stir for 1 min.
- 5.
Stir in the penne. Pour in the cherry tomato passata and stir to mix. Add 1 tbsp red wine vinegar and 1 tsp caster sugar. 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).
- 6.
Bring the pasta and sauce to the boil, then turn the heat down to medium-low and simmer for 12 mins till the pasta is almost tender but still a little firm and chalky. Meanwhile, drain and coarsely grate the mozzarella.
- 7.
When the pasta has cooked for 12 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.
- 8.
While the pasta cooks, toss the salad leaves with 2 tsp olive oil and a pinch of salt and pepper. Serve the pasta on warm plates.