Aubergine and penne with chilli sauce and two cheeses

Created By: Loyd Grossman

Serves: 4

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Ingredients

1 medium sized aubergine, diced
fine sea salt, to sprinkle, optional
3 tablespoons Extra Virgin Olive Oil
1 medium onion, cut in chunks
250g Loyd Grossman Penne Pasta
1 jar Loyd Grossman Tomato & Chilli sauce
150g mozzarella, chopped roughly
3 tablespoons freshly grated parmesan cheese
sea salt and freshly ground black pepper

Method

1. Place the aubergine chunks in a colander and sprinkle lightly with fine salt. Leave to 'degorge' for about 20 minutes over a sink. This helps soften the aubergine flesh. It is not essential but does give a better texture to the finished dish. Rinse in cold water and shake well.

2. In a large pan, heat the oil and stir in the aubergine and onion. Cover and sweat the vegetables for about 10 minutes, shaking the pan occasionally.

3. Meanwhile, boil the penne according to pack instructions then drain and rinse in cold water.

4. Stir the sauce into the aubergine, bring to the boil and cook for 5 minutes then mix in the pasta and reheat.

5. Season to taste then mix in the mozzarella cubes. Spoon on to serving plates and sprinkle with Parmesan. Serve immediately.

Credit

This recipe has been brought to you from www.loydgrossmansauces.co.uk.