aubergine, basil and tomato penne

Based on a Sicilian classic called pasta alla norma.

2 aubergines, chopped into 1-2 cm chunks
1 onion, finely chopped
4 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
2 x 400 g tins organic chopped tomatoes
1 tsp sea salt
3 generous tbsp fresh basil leaves, roughly chopped
300 g good quality penne, or pasta of your choice

to serve (optional)

ricotta cheese, crumbled, or
freshly grated vegetarian Parmesan

View the full recipe at The Circus Gardener’s Kitchen →