Aubergine ragu and tomato pasta with ricotta stuffed courgette flowers
Another veggie dish I love to cook is this deeeelish aubergine ragu. I added the fried courgette flower as I had all of the ingredients but the pasta is also EPIC on its own. Save this and give it a go!
Ingredients for the pasta (2 people):
2 tbsp olive oil
1 aubergine, chopped into small cubes
6 large tomatoes, chopped into small cubes
2 tbsp tomato purée
100ml red wine
1 onion, finely chopped
3 cloves garlic, finely chopped
1 vegetable stock cube
1 tbsp brown sugar
Handful of grated parmesan
Handful fresh basil
Salt and pepper
2 portions pasta (75g dried pp)
1. Heat your oil in a large frying pan or wok. Salt your aubergine, leave for 5 mins then pat dry. Add the aubergine to the pan and fry for 15-20 mins or until golden brown and soft. Add your onion and fry for 10 more mins until soft and golden.
2. Add your garlic, fry for 2 mins, then your red wine and simmer for another 5 mins. Add your tomatoes, purée, stock and sugar and 150ml water and simmer for 30 mins. The tomatoes and aubergine should break down the the mixture should be thick. If it starts to catch you can add more water.
3. Cook your pasta until al dente. Taste the sauce, and season with salt and pepper. Transfer your pasta to the ragu along with 1/2 a mug of pasta water, and the Parmesan. Simmer until the sauce is thick then serve topped with basil.
4. For the flour, I just stuffed it with ricotta seasoned with salt, pepper and lemon juice. I then dipped it in batter and fried for 5 mins at 180 degrees.