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Aubergine Passata Pasta

Easy to make passata - or tomato sauce - goes with crispy aubergine in this fast-track pasta.


  • For the passata

  • To garnish


  • 1.

    Heat some olive oil in a frying pan and shallow fry the aubergine until golden and crispy.

  • 2.

    Meanwhile, to make the passata, bring the tomatoes to the boil in a saucepan. Add the garlic, basil leaves, season and simmer for a few minutes.

  • 3.

    Cut the lasagne sheets into irregular shapes and cook. Once cooked, drain and stir through the passata and aubergine.

  • 4.

    Plate up in a pasta bowl, tear the mozzarella over the pasta and top with basil leaves and grated/shavings of parmesan.

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» Top Wine Matches For This Recipe

Andrew Graham

Sangiovese, Pinot Noir and Chardonnay are the best wines to pair with Aubergine Passata Pasta.


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