Genovese Pasta with Aubergine

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Spaghetti		200g
Pine nuts		a few
Aubergine (large)		1
Sundried tomatoes		2
Olives		10
Pesto		3 heaped tbsp
White wine		2 tbsp
Olive oil		1.5 tbsp
Salt & pepper		a little

Method

Prep

10min

Cook

10min

Dry roast the pine nuts lightly. Rehydrate the sundried tomatoes and pat dry. Roughly chop.

Slice the aubergine 5cm thick, season with salt and leave for 10 minutes. Wash under running water and pat dry.

Put olive oil in a frying pan on medium heat and fry the aubergine.

When the aubergines are soft, add the olives and sundried tomatoes and fry further.

Add the white wine and put the lid on to steam fry until the aubergine is very soft. Season with salt & pepper.

Boil the pasta, drain and mix with the pesto.

Put the sauce ingredients from Step 5 into the pasta. Stir in the sauce and season to taste. Transfer to a serving dish and garnish with the pine nuts.

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