Penne Pasta with Aubergine and Tomato Sauce

Serves 4
Ingredients
1 Large Aubergine (about 375g)
6 Tablespoons of Rapeseed oil
1 Small onion, peeled and chopped
2 Tins of chopped tomatoes (about 800g)
1 Teaspoon of cracked black pepper
1 Teaspoon  of mixed herbs
500g Penne Pasta

Method

1. Slice the aubergine thinly lenghthways, then cut into strips about 5cm long and 1.5cm wide. Sprinkle with salt and leave for 5 minutes. Rinse and drain the aubergine in cold water. This process is called degorging and is used to prevent too much oil seeping into the aubergine during frying.
2. Fry the aubergine in the oil in a large frying pan until brown on both sides. Remove from the pan and drain on kitchen towels. Then fry the onion in the rapeseed oil, left over from the aubergine, until soft but not let them brown. Add the tomatoes and cook gently for around 5 minutes.
3. Puree the aubergine, tomato mix and seasoning in a food processor, return to the pan on a low heat to keep warm. Then put in fresh herbs if you have them in the garden (optional).
4. Cook the Penne pasta until al dente.
5. Drain the pasta immediately and toss in a drizzle of oil.
6. Serve the pasta on six individual plates and serve two serving spoons of sauce on top. Sprinkle grated mature cheddar to serve (optional).

Adapted from Rose Elliot:The Supreme Vegetarian Cookbook