Saturday, 3 March 2012

Aubergine and Chilli Spaghetti.

Fry onions red chillies and garlic in a generous amount of olive oil. Chop an aubergine into small pieces and add to the onions etc and season well with salt and black pepper. Add tinned chopped tomatoes a little puree and a splash of red wine. Cook for about 20 minutes. Cook the spaghetti and stir in the sauce,sprinkle with parmesan and serve with a green salad of rocket little gem and celery.

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