with Aubergine Tomato Sauce
By Ralph Kratzer
The important thing is that your time in the kitchen is limited to a minimum and the dishes are light and easy to digest.
Enjoy the summer and happy cooking!
Ingredients (serves 4)
1 medium onion, finely chopped
2 celery sticks, finely chopped
1 medium aubergine (eggplant), thinly sliced
1 clove garlic, crushed
2 tbsp brandy
140 g tomato paste
125 ml water
Parmesan cheese, grated
– Heat the oil in a saucepan. Fry onion, celery and garlic on medium heat until onions are glassy and soft. Add the brandy, stir and cook until it has evaporated. Add the eggplant and cook stirring until the slices are tender.
– Stir in the pasta sauce, tomato paste and water. Bring to a boil, then reduce the heat again and simmer the mixture, stirring occasionally. If the sauce thickens too much, add more water (a shot of red wine can not hurt too).
– In the meantime cook the rigatoni in a pot of boiling water for about 10 to 12 minutes until they are tender. After draining the pasta add them to the simmering sauce and toss gently.
– Serve pasta hot and top it with Parmesan cheese.
Categories: Chef's Choice