Pasta with Aubergine and Mozzarella

Serves 4

Ingredients

300g dried penne or rigatoni or similar

Oil for frying

1 aubergine

2 cloves garlic, finely chopped

1 onion, finely chopped

2 x tins chopped tomatoes

1 tbsp balsamic vinegar

Salt, sugar & pepper

Sprinkling of dried chilli

A bunch of basil leaves & stalks (optional)

4 tbsp cream

Ball of mozzarella and Parmesan cheese for grating

Remove both ends from the aubergine and slice it into 1cm slices, then slice these into strips and then finely chop into 1cm cubes.  Heat 2 tbsp of oil in a non-stick pan and when hot add the cubes of aubergine and cook for 5 minutes on a medium heat.  Add the garlic and onion and lower the heat and continue to cook for a further 5-10 minutes.  When the onion is soft add the tinned tomatoes and half a tin of water.  Stir around and season carefully with salt, pepper and sugar.  Add the chopped basil stalks if using and simmer gently for 15 minutes, then add the cream.

While the sauce is cooking bring a pan of water to the boil and add the pasta.  Cook according to the instructions on the packet, then drain it.  Add the pasta to the tomato sauce and adjust seasoning if necessary.  Tear up pieces of mozzarella and fresh basil leaves and fold them into the sauce.

Serve straight away if you like with some grated cheese or reheat it as a baked pasta dish the next day as a bakes pasta dish. (To reheat place in a preheated oven for 15-20 minutes at 200C / Fan 180C / Gas 6.

To get ahead: The dish can be made ready to cook up to 2 days ahead and stored in the fridge.

To freeze: The dish can be frozen up to 1 month.  Defrost before reheating at above temperature for 15-20 minutes.