Vegetables Recipes - Snow-capped Aubergine Mountain

Ingredients

• 1 small aubergine (eggplant), diced

• Salt

• 45 ml/3 tbsp olive oil

• 1 garlic glove, crushed

• 430 g/15 1/2 oz/1 large can red kidney beans, drained

• 30 ml/2 tbsp tomato puree (paste)

• 1 sun-dried tomato, chopped

• 150 ml/2/3 cup vegetable stock

• Freshly ground black pepper

• 15 ml/1 tbsp chopped basil

• 225 g/8 oz spaghetti

• 100 g/4 oz/1/2 cup Mascarpone cheese

• A few basil sprigs

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Method:

1. Sprinkle the aubergine with salt in a colander and leave for 30 minutes. Rinse thoroughly in cold water and pat dry with kitchen paper.

2. Heat the oil in a saucepan, add the garlic and aubergine and fry (sauté), stirring for 5 minutes.

3. Add the remaining ingredients, except the basil, spaghetti and cheese.

4. Bring to the boil, reduce the heat and simmer gently for 15 minutes until the sauce is reduced and slightly thickened. Stir in the chopped basil.

5. Meanwhile, cook the spaghetti according to the packet directions. Drain and pile on to warm serving plates.

6. Spoon the aubergine sauce over and top each with a good spoonful of Mascarpone cheese. Garnish with basil sprigs and serve straight away.