Aubergine and Tomato Pasta Bake with Chilli, Garlic and Basil
The perfect healthy recipe for you and the family!
- 400g of uncooked pasta of your choice (for this recipe, rigatoni works well)
- 2 tins of chopped tomatoes
- a cube of vegetable stock
- 1 large white onion
- 2-3 cloves of garlic
- 2 whole aubergines
- 1 red chilli
- 1 bunch of fresh basil
- frying oil - either vegetable or sunflower
- salt and pepper to taste
- 1 mozzarella ball
- 50g of cheddar cheese
Start by thinly slicing the garlic and chilli, and set aside. Very finely dice the onion. Chop the aubergine into 1 inch dice, and shallow dry until golden (but not mushy) and set aside on kitchen paper to remove excess oil. Pre heat the oven to 180dg.
Cooking - The sauce
In a sauce pan, start to fry the chilli and garlic, with some finely chopped basil stalks in some oil for 1 minute until softened without colour. Add the tin tomatoes to the pan, and then add one tin full of water to loosen the sauce. Add the stock cube to the sauce, and reduce for 10-12 minutes to thicken. Add half the basil, finely chopped, to the sauce near the end of this time.
Cooking - The pasta
Meanwhile, par boil the pasta in a large saucepan, with enough salt to taste in the water. Allow to boil and add the pasta, simmer for 5 minutes, drain, then pour straight into the pasta sauce. Stir well, then transfer the pasta and sauce mix into a baking dish.
Top with the grated cheddar cheese and torn mozzarella and bake in the oven for 20 minutes until golden on top. Remove from the oven and finish with a few more torn basil leaves and sliced chilli if preferred.