1 medium aubergine
1 tsp salt
2 tbsp olive oil
2 celery stalks
1 small onion
2 cloves garlic
1 tin of chopped tomatoes
1.5 tsp Pasta Pickup
Salt and pepper to taste
Pasta (Rigatoni, penne work well)
Parmesan or Grana Padano cheese to serve
Cut the aubergine into small cubes, toss with the salt in a bowl and leave to sit. Meanwhile, slice the celery stalks thinly and peel and dice the onion roughly.
Bring the olive oil to heat on high in a saucepan or sauté pan. When it’s hot, sauté the celery, onion and garlic for 10 minutes until soft and then drain excess water off the aubergine and tip them in.
Stir through well, then add the tin of tomatoes, Pasta Pickup and cook until the aubergines are soft for about 30 minutes, stirring regularly. You can also put the sauté pan, into an oven heated to 200oC, for the same amount of time to save stirring time.
Taste and add salt and pepper. Serve hot on freshly cooked pasta, topped generously with the cheese of your choice.