You may also like
Ingredients
- 2 tablespoons olive oil
- 250 g (9 oz) mushrooms, sliced
- 1 eggplant (aubergine), diced
- 2 garlic cloves, crushed
- 820 g (1 lb 13 oz) tinned chopped tomatoes
- 500 g (1 lb 2 oz) bucatini or spaghetti
- 1 large handful chopped parsley (optional)
Method
1. Heat the oil in a pan and cook the mushrooms, eggplant and garlic, stirring, for 4 minutes. Add the tomato, cover and simmer for 15 minutes.
2. Meanwhile, cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Season the sauce with salt and freshly ground black pepper and stir in the parsley. Toss with the pasta and serve immediately.
