Tomato and Basil Sauce with Mozzarella and Aubergine

9:30am Friday 18th July 2008

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Serves two

Ingredients:

1 small jar of Loyd Grossman Tomato and Basil Sauce

1 aubergine

1 whole mozzarella cheese (1 tub)

1 punnet of cherry tomatoes

200 grams penne pasta

Extra virgin olive oil

Black pepper

Method:

Cook the pasta until its al dente (cooked without being soggy).

Slice off the outside skin of the aubergine all the way around, cutting down from top to bottom on all four sides about a quarter of an inch deep, then slice the skins into thin batons widthways.

Cover the bottom of a non-stick pan with olive oil and when hot, shallow fry the aubergine batons until the pulp is soft and the skin begins to crisp.

Stir in a jar of Loyd Grossman Tomato and Basil Sauce and heat until piping hot.

Dice the mozzarella, and wash and halve the cherry tomatoes.

Add both to your serving bowl with some torn fresh basil leaves, dress the mixture with extra virgin olive oil and black pepper.

When your pasta is cooked to taste, drain and toss into the pan with the sauce. When pasta is fully coated add to the serving bowl and mix. Decorate with freshly torn basil leaves.