Recipe of Award-winning Spicy aubergine and mozzarella pasta

Spicy aubergine and mozzarella pasta. This Aubergine and Mozzarella Pasta is a dish I have been making my family for years. This delicious Aubergine and Mozzarella Pasta can be enjoyed on it's own as a quick and simple midweek dinner or it can be enjoyed with a side salad and some garlic bread for a more substantial meal. Try our delicious aubergine and mozzarella pasta recipe.

Cooking pasta in the same pan as the sauce doesn't just save on washing up, it makes sure the pasta soaks in all the flavours while it simmers. And there are plenty of delicious ingredients in this dish for our organic penne to splash about in - sweet Sicilian cherry tomato passata, caramelised aubergine and. A simple vegetarian bake made with mozzarella and aubergine will out-class any lasagne ready-meal.

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, spicy aubergine and mozzarella pasta. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Spicy aubergine and mozzarella pasta is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It's simple, it's fast, it tastes yummy. They're fine and they look fantastic. Spicy aubergine and mozzarella pasta is something that I have loved my entire life.

This Aubergine and Mozzarella Pasta is a dish I have been making my family for years. This delicious Aubergine and Mozzarella Pasta can be enjoyed on it's own as a quick and simple midweek dinner or it can be enjoyed with a side salad and some garlic bread for a more substantial meal. Try our delicious aubergine and mozzarella pasta recipe.

To get started with this particular recipe, we must prepare a few ingredients. You can cook spicy aubergine and mozzarella pasta using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Spicy aubergine and mozzarella pasta:

1. {Get of medium aubergines, diced into 1cm squares.
2. {Make ready of medium onion, finely diced.
3. {Make ready of large red chilli + 1 birds eye chilli (optional!), sliced.
4. {Get of large garlic cloves, finely diced.
5. {Prepare of tomato passata.
6. {Make ready of balls of mozzarella, drained and diced.
7. {Take of Parmesan.
8. {Get of Rapeseed or olive oil.
9. {Make ready of Fresh basil (or dried alternative).

This is designed to be a low cost recipe. This wholesome aubergine and mozzarella bake takes inspiration from Italian cuisine. The tasty vegetarian recipe layers up aubergine, cheese This is layered like lasagne but made with aubergine instead of pasta. It is a typical dish made all over Italy, but we like to think it originates in Parma.

Steps to make Spicy aubergine and mozzarella pasta:

1. In a large frying or saucepan (I use 2 for speed!) drizzle 2-3 tablespoons of oil into each pan and warm on a medium to high heat. Share the aubergines between the 2 pans, and stir so that the aubergines are coated in oil. Season with a little salt and pepper..
2. Turn the heat down to medium and fry for 10-15 minutes until the aubergines collapse and are soft rather than spongy. It is worth taking the time to do this and an extra few minutes if needed, as this will give the sauce a creamy, rich texture. This is the principle ingredient so it needs to shine!.
3. Once the aubergines are done, set aside and add 2 tablespoons of oil to cook the onion (in 1 pan). Turn the heat down to low-medium so that it can cook slowly for 8 minutes until it becomes translucent and soft. Again. Worth taking the time to do this..
4. Add the garlic and chilli and stir in for 2 minutes, then return the aubergines back to the pan. Add the passata to the pan and rinse the box/jar out with a 100-150 ml of water and tip in..
5. Season the dish with salt and pepper and tear in 5 or 6 basil leaves (or if you ran out like me use 1-2 tsp of dried thyme/oregano instead). Simmer the sauce on a medium heat for 30 minutes stirring occasionally. If it becomes too thick add a little more water..
6. This sauce will happily tick along on the stove as long as you check it isn't sticking. It will be lovely for cooking down. Cook your desired amount of pasta per person (around 75g). Whilst the pasta is cooking add the diced mozzarella to the sauce, stir and turn off the heat. Check the seasoning, add a little more herbs or salt and pepper if needed..
7. Drain the pasta, leaving a couple of tablespoons of water in the bottom. Add 2-3 spoonfuls of sauce to the pasta pan (per portion of pasta you have cooked) and stir through. Serve with grated Parmesan on top. Enjoy!.
8. This sauce will store in the freezer well for another day too..

Pasta with Aubergine & Mozzarella, Pasta with Swordfish Ragu and Aubergines, Pasta with Aubergine pasta bake I gave in to temptation the other week and bought an aubergine from the local Pasta with Spicy Pepper, Aubergine and Tomato Sauce -. We don't eat anything with a face. Meanwhile, fry the aubergine in the oil until browned and softened. Stir the sauce into the aubergines and heat through, then add the. Our classic pasta and aubergine with mozzarella recipe is a firm family favourite.

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