A delightful combination of eggplants, canned tomatoes and spinach taglierini make this pasta dish a delicious and satisfying main course meal, and you won't even miss the meat.
- 250 g Spinach taglierini or linguini
- 2 Large aubergine
- 8 tbsp Olive oil
- 2 clove Garlic, crushed
- 2/3 can Crushed canned tomatoes
- 1/4 tsp Crushed dried chillies
- 1/4 tsp Dried oregano
- 1 handful Chopped spring onions (or basil leaves)
- Salt and freshly ground black pepper
- Cut off the tops and bases of each eggplant and cut across into two. Cut each piece lengthways into thick sticks. Place into a colander and sprinkle them with one teaspoon of salt. Place the colander over a bowl and leave the eggplants for 40 minutes to disgorge some of their juices. Pat the eggplants dry with kitchen paper to remove the salt and excess juices.
- Heat 6 tablespoons of the olive oil in a large frying pan. Add in the aubergine pieces and fry, turning occasionally, until golden-brown all over. Remove with a slotted spoon and place onto a plate lined with kitchen paper to drain.
- Fill a large pot with enough water and bring to the boil. Add the salt, then the spinach taglierini and cook according to packet instructions, or until al dente. Shortly before the pasta is ready, add the remaining olive oil and the garlic to the frying pan and return it to the heat.
- As soon as the garlic begins to sizzle, add the crushed chillies, dried oregano and the tomatoes and cook over a high heat for 2-3 minutes. Add the eggplants and season, to taste, with salt and freshly ground black pepper. Add in chopped spring onions or basil leaves and mix well.
- Drain the cooked spinach taglierini and divide into 2-3 bowls. Spoon the eggplant mixture over. Serve right away with some shaved Parmesan cheese if desired.
:.