- Serves
- 1
- Active time
- 15 minutes
- Total time
- 45 minutes
- Difficulty
- Easy
Ingredients
- Garlic clove (3 unit)
- Aubergine (1 unit)
- Olive oil (1 glug)
- Plum tomato (200 gram)
- Rigatoni (125 gram)
- Basil (1 handful)
- Parmesan (1 handful)
Method
- Cube the aubergine, salt and place in a colander for about 20 minutes.
- Slice the garlic.
- Fry garlic in olive oil, when getting some colour add the tomatoes.
- Preheat the oven to 180°C.
- Dab the aubergine with kitchen roll to remove moisture, toss in oil and roast.
- When the aubergine is nearly done, make the pasta.
- Combine the aubergine into the tomato, tear some basil into it. Mix into the pasta, grate some parmesan on top.