Recipe of the month: Aubergine and cheese spaghetti
Serves 4
400 g spaghetti
1 aubergine
3 cloves garlic
1 spring onion
1 shallot
2 big ripe tomatoes
1 spoon tomato puree
Thyme, parsley, oregano and salt to taste
1 cayenne pepper (optional)
Olive oil
200 g finely grated mature cheese
Peel and dice garlic and onion. Fry in a pan with a little olive oil. Add salt to taste. When golden brown, dice the aubergine and add.
Slice the tomatoes and add to the onion and garlic mix. Add the tomato puree, herbs (to taste) and the hot pepper (optional). Place the lid on the pan and leave to boil gently for 5 minutes.
Bring water to boil in another pan and add salt (optional) and the spaghetti. Cook according to instructions on packet of spaghetti. When cooked drain and put a helping on each dining plate. Divide the sauce on each plate and dust with grated cheese. Serve hot.
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