Eggplant and tomato pasta sauce is a deliciously different recipe to try if you are fortunate to have a good supply of eggplants from your garden (or from the markets).
2 eggplants (or aubergine)
2 onions, finely chopped
3-4 cloves garlic, chopped
Pinch dried chilli (this is worth adding to give the recipe a lift even if you are not a big chilli fan)
3 sundried tomatoes, finely chopped
Splash of wine (whatever you have, optional)
Cut a cross in the bottom of each tomato and blanch them in boiling water until the skin splits. Transfer to cold water. Peel off the skins and chop the tomatoes.
Prick holes in the eggplants using a fork and rub with a little olive oil. Roast whole in the oven at 180C for about half an hour until shrivelled.
Cook onion, garlic and chilli in a little olive oil in a heavy-bottomed frypan on medium to low heat for about 10 minutes. Add sundried tomatoes and cook for a further 5 minutes.
Increase heat and add a generous splash of wine. Add a little water and then the chopped tomatoes.
Remove the eggplants from the oven and allow to cool slightly. Cut in half and scoop out the flesh. Season well with salt and pepper and then add to the tomato mixture.
Cook on medium-low heat for a further 20 minutes. Serve on pasta and garnish with lemon zest, basil and parmesan cheese.
I mixed mine with some baby quinoa and served it on Edamame & Mung Bean Fettucine.