Aubergine and Fresh Tomato Pasta

Method

Take one small aubergine and slice 1/2cm wide,  sprinkle with salt and pepper and mixed herbs – gently fry in a little olive oil until brown and soft, not burnt! And leave to cool.

Chop a handful of baby tomatoes, sprinkle salt and pepper and a good glug of olive oil – mix. You can add extra herbs and garlic if you like!

Boil your pasta.

Cut up the aubergine and add to the tomatoes.  You could also add some soft cheese, like ricotta, mozzarella or feta.

When the pasta is cooked drain and add the tomato mixture to the pan.
buon appetito!

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