Pasta with Aubergine sauce

I started listening to a podcast by a German radio station that revolves around all sorts of food-related things. One entire episode was dedicated to aubergines (eggplants for the Americans) and they featured a few simple recipes. They came to my mind when I checked the fridge this evening to make a simple but delicious dinner after a long day of work. I changed it a little and it turned out pretty well. Tuck in and enjoy πŸ™‚

For two portions:

1 medium sized aubergine
1 clove of garlic
25g pine kennels
1 tablespoon capers, rinsed thoroughly
12 black olives, pitted and halved
1 tablespoon tomato puree 
150ml white wine
150ml water
250g wholemeal penne 
olive oil, salt, pepper

Wash the aubergine and cut off the stem and cut into 2cm chunks.

Brown the pine kennels in a dry pan over medium, set aside.

Heat a generous amount of olive oil in a pan and cook the aubergines for about 5 minutes (until they start to brown). Add garlic, pine kennels, capers and olives and continue to cook until aubergine becomes soft. Turn down the heat and deglaze with white wine. Add the water and leave to simmer on low heat.

Cook the pasta according to packet instruction. Just before draining, take one small ladle-full of the cooking water and add to the sauce. Drain the pasta and serve with freshly grated Pecorino or Parmeggiano Reggiano.  Enjoy πŸ™‚

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