My first recipe from Jamie’s new book, save with Jamie. Made this as I’d got confused in the shop. Bought an Aubergine to make a ratatouille but then changed my plans and forgot to put it back. The end result was I had to figure out recipes to use Aubergine and courgette this week! Very pleased with this though. Haven’t had it on pasta yet but had some as a side dish for tea with pork burgers, chips and smashed peas. Chris didn’t love it but I thought it was delicious, wonder what panther will make of it tomorrow.
1 Aubergine (read/ saw on tv that nowadays these are grown differently so you no longer need to salt them to draw the moisture out, you can cook them straight away. Good times)
2 tins of tomatoes
2 cloves garlic
Red wine vinegar
Cut Aubergine into 1cm cubes and fry in oil for 15 mins, stirring often
Add 1 tbsp each of vinegar and brown sugar and 2 cloves of garlic, pressed
Pour in 2 tins of tomatoes and swill each out with water
Bring to the boil then reduce heat and simmer for 15 mins
Serves 4, Jamie recommends 80g tagliatelle each to go with it. It was good as a side dish too though.