This is one of my absolute favourite dishes! Super simple, delicious and healthy. I make this very regularly and never ceases to please. The recipe depends quite heavily on the quality of the tomatoes you use. I tend to use Spanish or Italian small tomatoes, the fabulous varieties I find here in the UK include ‘Piccolo’ and ‘Dolce Rosso’.
- 900 g cherry-like tomatoes (see above)
- 1 large aubergine
- 3 Garlic cloves
- 400 g spaghetti (or even better spaghettini)
- 1 handful basil leaves
- Olive Oil
- Salt and Pepper
Squish the peeled garlic cloves with the side of the knife then chop roughly, cut the tomatoes in half (assuming they are less than an inch in diameter).
Add the garlic to a large frying pan where you have heated about 4 tbs of olive oil; fry for about a minute but don’t let it brown. Add the tomatoes, season to taste and continue cooking on a medium fire while you cut the aubergine in 3/4 inch cubes.
Add the aubergine and the washed basil leaves and continue cooking while you boil the water and cook the pasta as per packet instructions. Once the pasta is cooked the sauce should be ready ( the aubergines should be translucent and soft).
Toss the drained pasta in the sauce and serve immediately.