Sundried Tomato and Roasted Aubergine Pasta

by Samantha Wills
(Johannesburg, South Africa)

Pasta of your choice, for 2
1 medium aubergine, cut into small cubes
Olive oil
Pinch of red chili flakes
1 medium onion, diced
1 heaped tsp crushed garlic
3/4 cup sundried tomatoes in oil, drained and chopped
A little plain flour
100ml single cream
A little of the pasta cooking water
Salt & black pepper
Fresh basil leaves, chopped

Pre-heat the oven to 200C. Wash and cut the aubergine into approx. 1.5 cm cubes. Spread the cubes on a baking sheet in a single layer, add about 4 Tbsp of olive oil (enough to coat the aubergine cubes) and place in the oven to roast for about 20 minutes.

Prepare the pasta according to the package instructions but do not discard the cooking liquid - you will need it for the sauce!

Dry fry the chili flakes in a saucepan over medium heat for a few minutes, then add 2 Tbsp. olive oil, the onions, a pinch of salt and the garlic. Saute until the onions are soft and translucent.

Once the aubergine is soft (not mushy), add to the saucepan, together with the chopped sundried tomatoes.

Heat through, then stir in a couple of teaspoons of flour, stirring well so that the flour absorbs all the oil/moisture in the saucepan.

Stir in the cream and mix well. To get the sauce to the desired consistency, add the pasta cooking liquid a couple of spoons at a time, stirring well between each addition.

Check for seasoning and add salt and pepper as necessary. Once the pasta has been drained, return it to the pot, add the sauce and stir it through the pasta.

Serve garnished with the chopped fresh basil.

Serves 2



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