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2 large aubergines
1 clove garlic
2 shallots
2 tablespoons of olive oil
400g Italian tinned tomatoes
3 tablespoons shredded fresh basil
300-400g conchiglioni pasta (shells)
100g pecorino Romano cheese
sea salt & freshly ground black pepper
Italian chefs have one thing in common, with few ingredients they cook dishes with lots of flavor. So clever! Here is another super simple but ultra tasty vegetarian pasta recipe from Gino D'Acampo with fresh produce by Rechtstreex
How to make vegetarian pasta shells with egg plant and tomatoes
Cut the aubergines in cubes and place in a sieve.
Sprinkle salt over the aubergine cubes and leave to drain.
Cook the pasta in salted water in 15 minutes al dente.
(Deep)fry the aubergine cubes golden brown and crisp.
Let the cubes drain on paper kitchen towels.
Chop the garlic and the shallots fine.
Fry them soft in 2 tablespoons of olive oil.
Add the aubergine cubes.
Add the tinned tomatoes too.
Then add the finely sliced fresh basil.
Finish the aubergine/tomato sauce by adding sea salt and freshly ground black pepper to taste.
Stir the drained pasta into the sauce and serve it with green salad.
Finaly grate a generous amount of cheese on the pasta. Awesome!