Aubergine and Tomato Sauce

Sugo di Pomodoro e Melanzane

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

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.


  • wholewheat fettuccine
  • 100 g/3½ oz aubergine
  • 300 g/10 oz ripe tomatoes, peeled, seeded and diced
  • 1 medium onion
  • 1 clove garlic, finely chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 green chilli, seeded and finely chopped
  • 3–4 basil leaves
  • 40 g/1½ oz freshly grated pecorino or Parmesan cheese
  • salt and freshly ground black pepper


    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.