for 4 person

Sugo

2 tbsp	olive oil
1	onion, finely chopped
2	garlic cloves, squeezed
2 tbsp	tomato puree
1 tin	chopped tomatoes (approx. 400 g)
200 g	cherry tomatoes
½ bunch	thyme, finely chopped
1 bunch	basil, finely chopped
2 dl	water
½ tsp	salt
½ tsp	pepper

Aubergines

	olive oil, for frying
800 g	aubergines, cut into cubes
¼ tsp	salt

Pasta

500 g	pasta (e.g. Rigatoni)
	salted water, boiling

How it's done

Sugo

Heat the oil in a pan. Add the onions, garlic and tomato puree, sauté briefly. Add the tomatoes and herbs. Pour the water into the empty tomato can, swirl around, pour the tomato water into the sauce, season, bring to the boil. Reduce the heat, simmer for approx. 30 mins.

Aubergines

Heat the oil in a non-stick frying pan, stir fry the aubergines for approx. 15 mins. per batch, gradually add the oil. Remove, immediately season with salt.

Pasta

Cook the pasta in boiling salted water until al dente, drain, add the pasta and aubergines to the sauce, heat gently.

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