Tomato-brinjal sauce with pasta

Tomato-brinjal sauce with pasta
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  • 4
  • Easy
  • Fat conscious Health conscious
  • 10 minutes
  • 20 minutes
  • Waterkloof Sauvignon Blanc 2013
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

  • 3 T olive oil, plus extra for drizzling
  • 2 medium brinjals, diced
  • Sea salt and freshly ground black pepper, to taste
  • 1 x 400 g Woolworths Italian chopped tomatoes can
  • 2 garlic cloves, crushed
  • 350 g pasta cooked al dente, for serving
  • 150 g fior di latte mozzarella
  • Chopped Italian parsley, for sprinkling

Cooking Instructions

Heat the oil and fry the brinjal in batches until well browned, adding a little more oil if necessary each time. Remove from the pan, drain on kitchen paper and season.

Place the tomatoes into the hot pan. Add the garlic and browned brinjal. Simmer uncovered for 10 minutes until the brinjal is very tender and the sauce has thickened. Season to taste.

Spoon over the hot pasta. Add shreds of mozzarella, drizzle with olive oil and sprinkle with parsley. Serve immediately.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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  • default
    June 8, 2015

    Hi Jane,

    Inspiring people to cook is at the heart of Taste, and it’s people like you who inspire us to inspire :)

    Thank you for taking the time to provide such positive feedback!

    Happy cooking!
    The TASTE team.

  • default
    Jane Gurney
    June 7, 2015

    What I like about recipes like this is that they inspire one. In fact my whole style of cooking has changed as I gained ideas and then made dishes myself, using this basic idea of a recipe and adding my own variations, e.g. I no longer use tinned tomatoes. I now buy bulk tomatoes and onions from the Woolworths’ combo and do my own tomato sauce and freeze. I would use this instead, which I have already flavored with origanum, marjoram, thyme and purple basil, fresh from my own garden (despite winter cold).