1 tablespoon oil
1 large onion, sliced
1 garlic clove, crushed
1 aubergine (egg plant), approx. 8 oz (225 g), chopped
1 green pepper, cored, seeded and chopped
425 g (15 oz) canned tomatoes
120 ml (4 ft oz) red wine
2 teaspoon dried basil
8 oz (225 g) spaghetti
4 oz (100 g) mushrooms, chopped
1 tablespoon tomato paste
salt and pepper
grated Parmesan cheese to serve
1 large onion, sliced
1 garlic clove, crushed
1 aubergine (egg plant), approx. 8 oz (225 g), chopped
1 green pepper, cored, seeded and chopped
425 g (15 oz) canned tomatoes
120 ml (4 ft oz) red wine
2 teaspoon dried basil
8 oz (225 g) spaghetti
4 oz (100 g) mushrooms, chopped
1 tablespoon tomato paste
salt and pepper
grated Parmesan cheese to serve
method
1. Heat the oil in a saucepan and fry the onion and garlic until golden brown.
2. Add the aubergine, green pepper, tomatoes, wine and basil and stir well.
3. Bring to the boil, then cover and simmer for 30 minutes.
4. Meanwhile, cook the spaghetti in boiling salted water until it is tender.
5. Add the mushrooms, tomato paste, salt and pepper to the aubergine sauce and simmer for a further 5 minutes.
6. Drain the spaghetti and turn into a warmed serving dish.
7. Pour over the aubergine sauce and serve with Parmesan cheese.
2. Add the aubergine, green pepper, tomatoes, wine and basil and stir well.
3. Bring to the boil, then cover and simmer for 30 minutes.
4. Meanwhile, cook the spaghetti in boiling salted water until it is tender.
5. Add the mushrooms, tomato paste, salt and pepper to the aubergine sauce and simmer for a further 5 minutes.
6. Drain the spaghetti and turn into a warmed serving dish.
7. Pour over the aubergine sauce and serve with Parmesan cheese.
serving amount
serves 4
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