1 medium aubergine, diced
3 tbsp olive oil
2 shallots, chopped
1/2 red chilli, de seeded and diced
1 stick of celery, diced
2 garlic cloves, crushed
2x400 g tinned chopped tomatoes
a dash of sugar
1 tbsp tomato puree
1/2 tsp dried oregano
50 g parmesan, grated
4 tbsp single cream
2 tbsp fresh basil, chopped
250 g penne
50 g mozzarella pearls
Preheat the oven to 200C / 400F.
Put the aubergine into a baking tray lined with non stick paper.
Add 2 tbsp of oil and season. Roast for about 20 mins until soft and golden.
Heat the remaining oil in a saucepan. Add the shallots, celery, chilli and garlic. Fry until soft , then add the tomato puree, oregano and sugar. Bring up to the boil, then simmer for 15 minutes until reduced . Season to taste.
Blend the sauce until smooth using a hand blender. Add the Parmesan and cream and heat gently until melted. Add the basil.
Cook the pasta in boiling salted water until tender, drain reserving the 100 ml of pasta water.
Mix the pasta with the sauce. Aubergine and mozzarella. Season well. Add a little pasta water to the sauce if too thick.