Years ago, while visiting friends, I had an aubergine dish with a strong rosemary flavour. It was delicious and inspired this creamy sauce. I feel aubergines and rosemary were meant for each other, so if you have fresh rosemary use it in this dish! (My rosemary is flowering again!) Snip it into tiny pieces with the kitchen scissors, only using the stem if soft and young.
Pasta with Rosemary, Tomato and Aubergine Sauce
- 1 aubergine (eggplant!)
- olive oil for frying
- 1 onion
- 1 tin tomatoes
- 1 tbsp tomato puree
- 2 tsps sugar
- 50ml sherry/red wine (optional)
- 2 tsps dried or fresh rosemary
- 100ml cream/soya cream (optional)
- Pasta of your choice
Fry the onion in a little olive oil until soft.
Cut the aubergine into small cubes, place in a covered microwave dish and cook on high for 4 minutes. It may need a little longer, so check if it’s nice and tender.
Add the aubergine to the onion, season with salt and black pepper. Add tomato puree, tomatoes, sugar, sherry and herbs. Simmer gently for a few minutes.
Cook pasta. Now add the cream to the sauce and heat through.
Serve with parmesan/vegan parmesan.