Aubergine and Cherry Tomato Spaghetti

Aubergine and cherry tomato spaghetti is a great vegetarian dish. Sunny days deserve a pasta like this!

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Serves: 2-3

Ingredients

• 250g of spaghetti 
• 12 nice and ripe cherry tomatoes 
• 1 small aubergine 
• 1 clove of garlic 
• Extra virgin olive oil 
• Few basil leaves 
• Parmesan cheese

Method

1. To start bring a big pot of water to boil. In the meantime chop the aubergine into small cubes and bring a large frying pan on a medium heat. Add 3 tbsp of some olive oil and fry gently the aubergine and the clove of a garlic (whole) for 5 minutes or until the aubergine is almost fully cooked. 
2. Halved the cherry tomatoes and add to the frying pan, fry for a few minutes and season with a pinch of salt and pepper. Add a ladle of the hot water and cover with a lid. Bring the heat to a medium low temperature and let the sauce cook slowly.  
3. Once the water is boiling, add a nice amount of salt and pop the pasta into the pot.
4. Check the sauce and remove the garlic. Place it on a chopping board and with a knife squash it to form a paste, now place it back into the pan and stir well.  The cherry tomato should have softened up and release all the juice, with a fork crush them to release more juice. If the sauce looks too dry at this point, add a splash of the pasta boiling water.
5. Transfer all the cooked pasta straight to the sauce, add few ripped basil leaves and some grated Parmesan cheese along with a drizzle of extra virgin olive oil. Toss well. 
6. Serve the pasta with some grated Parmesan, a drizzle of olive oil and a few basil leaves on top! 

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