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Aubergine and Cream Pasta Sauce

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a recipe given to me by my Italian sister-in-law. It's great because you can make most of it in advance but it's also perfect for cooking in a small, under-equipped kitchen on holiday...

This is a recipe given to me by my Italian sister-in-law. It's great because you can make most of it in advance but it's also perfect for cooking in a small, under-equipped kitchen on holiday...

Ingredients

Serves: 4 - 6

Metric Cups
  • 1 onion
  • 1 large aubergine (firm and shiny)
  • 1 clove garlic
  • 1 tin tomato
  • 2 tablespoons olive oil
  • 1 tub sour cream (small tub)
  • 1 salt
  • 1 fresh basil
  • 1 onion
  • 1 large eggplant (firm and shiny)
  • 1 clove garlic
  • 1 tin tomato
  • 2 tablespoons olive oil
  • 1 tub sour cream (small tub)
  • 1 salt
  • 1 fresh basil

Method

Aubergine and Cream Pasta Sauce is a community recipe submitted by daphnebubbles and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Chop the onion and mince the garlic. Put both into a heavy medium-sized saucepan with a tablespoon of olive oil and let simmer until well-cooked.
  • In the meantime, peel and dice the aubergine into 2cm squares.
  • My sister-in-law would salt the aubergine but I don't bother (sorry, Claudia!). Add the aubergine to the saucepan with the onions and the other tablespoon of olive oil. Stick the lid on and cook until all of the aubergine is soft.
  • Please make sure you do really cook the aubergine!
  • After about 20 minutes, add the tin of tomatoes to the saucepan and a little seasoning.
  • Let the mixture simmer for 20 minutes and then remove from the heat.
  • I add my torn basil leaves now.
  • If you are making in advance, just let the tomato/aubergine sauce cool. If not, let the sauce cool for 10 minutes so that when you add the tub of cream, it doesn't curdle.
  • You can liquidise the sauce a bit or a lot before adding to a big bowl of pasta...
  • Chop the onion and mince the garlic. Put both into a heavy medium-sized saucepan with a tablespoon of olive oil and let simmer until well-cooked.
  • In the meantime, peel and dice the eggplant into 2cm squares.
  • My sister-in-law would salt the eggplant but I don't bother (sorry, Claudia!). Add the eggplant to the saucepan with the onions and the other tablespoon of olive oil. Stick the lid on and cook until all of the eggplant is soft.
  • Please make sure you do really cook the eggplant!
  • After about 20 minutes, add the tin of tomatoes to the saucepan and a little seasoning.
  • Let the mixture simmer for 20 minutes and then remove from the heat.
  • I add my torn basil leaves now.
  • If you are making in advance, just let the tomato/eggplant sauce cool. If not, let the sauce cool for 10 minutes so that when you add the tub of cream, it doesn't curdle.
  • You can liquidise the sauce a bit or a lot before adding to a big bowl of pasta...
  • Additional Information

    This recipe works really well with courgettes too. Don't be tempted to add low-fat cream or creme fraiche as it ruins the lovely rich flavour (in my opinion anyway!)

    This recipe works really well with courgettes too. Don't be tempted to add low-fat cream or creme fraiche as it ruins the lovely rich flavour (in my opinion anyway!)

    Tell us what you think

    What 1 Other has said

    • Mother Day 2015 Australia. Made this recipe and complimented it with fresh home made pasta, it turned out beautiful, and so tasty, wifey thought it was the best, grazie Nigella. :D

      Posted by Pikle on 10th May 2015
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