Aubergine and Tomato Sauce

Name: Aubergine and Tomato Sauce (Sugo di Pomodoro e Melanzane)
Yield: Serves 4
Cuisine: Italy
Ingredients: 3–4 basil leaves; 300 g/10 oz ripe tomatoes, peeled, seeded and diced; 100 g/3½ oz aubergine; wholewheat fettuccine; 1 green chilli, seeded and finely chopped; 40 g/1½ oz freshly grated pecorino or Parmesan cheese; salt and freshly ground black pepper; 1 clove garlic, finely chopped; 1 medium onion; 3 tablespoons extra-virgin olive oil

Sugo di Pomodoro e Melanzane

Preparation info

Serves
4

Difficulty
Easy

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Tagliatelle originated from the region of Emilia-Romagna. Fettuccine are a Roman invention. They are interchangeable, the only difference being that fettuccine are slightly narrower.

Ingredients

wholewheat fettuccine
100 g/3½ oz aubergine
300 <

Europe
Italy
Marche
Sauce
Mediterranean
Spicy
Vegetarian

Method

Finely slice the aubergine and onion.

Fry the onion and garlic in the oil until soft and golden, then add the aubergine and chilli and cook over medium heat for 5 minutes. Add the tomatoes, peeled, seeded and diced, season with salt and pepper, and basil leaves torn up. Cook for a further 4 minutes.

Serve with wholewheat fettuccine and freshly grated pecorino or Parmesan cheese.