An easy but luxurious pasta sauce made with tomatoes and aubergines cooked Jamie Oliver style.

COOKING AUBERGINES LIKE JAMIE OLIVER

I was watching Jamie Oliver cooking a dish with aubergines and tomatoes. He was talking about how underused, misunderstood and poorly treated aubergines are here in the UK.

I think he was making a rough style lasagne and the base was aubergine (eggplant in the US) and tomato.

He cooked the aubergine slices lengthways in a pan, with onions and a little water, with the lid on so they were effectively steamed.

The aubergines were soft and luscious!

Jamie always does it best, doesn't he? I do love watching him cook.

Usually, I would saute onion and garlic in a pan with olive oil, then add cubes of aubergine and cook them until soft before adding the tomatoes.

I was excited to try cooking them another way and I have to say it was a success. 

It made the sauce more interesting and luxurious with substantial pieces of soft aubergine.

If you love Jamie too, check out his new book 7 Ways. I'm really hoping there will be a TV show to go along with it so I can have my Jamie fix.

JAMIE STYLE AUBERGINE TOMATO PASTA SAUCE

To make this rich and interesting pasta sauce, I first cooked red onions and aubergine in a pan, Jamie style, then I added chopped tomatoes.

I flavoured the sauce with a little chilli, some herbs and a good splash of vegan Worcestershire sauce.

It was glorious!

I'll definitely be making this again, and often.

I hope you try it too. I can heartily recommend it. 

My husband loved it and even my wee boy enjoyed it. I was braced for him to complain about the aubergine, but no, he tucked in happily. That's a win!

also try - Simple Marinara Pasta Sauce or Summer Pasta with Peppers & Corn

YOU SAY EGGPLANT, I SAY AUBERGINE

Aubergine is the star of the show in this dish and the method of cooking really brings it alive.

I used two firm aubergines, also called eggplant, cut lengthways in this dish.

There was no pre-prep required. Years ago, aubergines were salted and left in a colander before cooking and some people still do this.

There's really no need to salt aubergine, it just isn't as bitter as it used to be. You can skip this step.

also try Miso Aubergine (Eggplant Steaks)or Vegan Boursin Pasta with Cherry Tomatoes

WHAT PASTA SHOULD I SERVE WITH AUBERGINE TOMATO PASTA SAUCE?

This pasta sauce is thick and gutsy so it needs a substantial type of pasta that won't be overwhelmed with it.

I would recommend serving it with penne or rigatoni which will scoop up some of the sauce in the tubes leaving the vegetables for texture.

This sauce isn't fine enough for spaghetti or linguine and it would overpower pasta bows or macaroni.

Serving Suggestion

You could serve it between layers of lasagne, then top with a layer of cheese sauce, like I serve in my cheesy cauliflower and potato bake, then finished with a layer of veggie or vegan grated mozzarella and baked until golden.

WHAT DO I NEED TO MAKE AUBERGINE TOMATO PASTA SAUCE?

This is a simple recipe for a slow-cooked sauce with simple ingredients.

• Aubergine - choose two firm aubergine.
• Red onions - the flavour of red onions works better than white or brown onions in this dish, but if they are all you have you may use them.
• Chilli flakes - I used a small amount to add flavour, but you can add extra for a more spicy sauce
• Tinned tomatoes - you can use tinned chopped or tinned plum tomatoes.
• Water - to thin the sauce as it cooks.
• Tomato puree - to add a little sweetness to the dish.
• Dried herbs - I used dried parsley, but you could use dried basil or oregano, both would be good. If adding fresh herbs, add them at the end of cooking.
• Vegan Worcestershire sauce - this is optional, but it does give a good flavour. 
• Salt and pepper - to season.

HOW LONG WILL THIS SAUCE KEEP IN THE FRIDGE?

If you're not using this sauce right away or don't use it all you can keep it in the fridge until you're ready to use it.

Transfer to an airtight container, to help it cool quicker, then keep it in the fridge for 3-4 days.

CAN THIS SAUCE BE FROZEN?

Yes, you can freeze this sauce. 

Portion it into freezer bags or tubs to cool, then freeze for up to 3 months.

To defrost, pop a portion in the fridge overnight, then reheat and stir through freshly cooked pasta.

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MORE DELICIOUS AUBERGINE RECIPES TO TRY

• Aubergine Curry
• Easy Aubergine Balti
• Grilled Aubergine, Asparagus & Chilli Spaghetti
• Roasted Aubergine with Pomegranate Molasses
• Roasted Ratatouille & Cherry Tomato Pasta
• Sheet Pan Aubergine & Chickpea Bake
• Slow Cooker Aubergine & Onion Masala
• Vegan Aubergine 'Meatballs'

HOW TO MAKE JAMIE STYLE AUBERGINE TOMATO PASTA SAUCE

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, you can hit print and save as a PDF.

STEP 1

Cut two aubergines lengthways, then again. Each aubergine will be cut into 4 long wedges.

Add red onion, cut into wedges, then sprinkle with chilli flakes, salt and pepper.

Pour in a little light stock, add the lid and let it steam for 30-35 minutes until the aubergine is achingly soft.

STEP 2

Add chopped tomatoes, then add some water to one of the empty tins and add to the aubergines, along with tomato puree.

Next add dried parsley, vegan Worcestershire sauce (optional) and season with salt and pepper.

Stir it in as much as you can.

STEP 3

Cook over a medium heat, breaking the aubergine down to smaller chunks with your wooded spoon as you are stirring.

You want to cook it with the lid off this time, stirring occasionally until the sauce is rich and delicious.

Serve over freshly cooked penne or rigatoni pasta.

Enjoy!

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dinner

British, vegan

Yield: 4-6

Author: Jacqueline Meldrum

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Aubergine Tomato Pasta Sauce

An easy but luxurious pasta sauce made with tomatoes and aubergines cooked Jamie Oliver style.

Prep time: 5 MinCook time: 50 MinTotal time: 55 Min

Ingredients:

• 2 aubergines (eggplant)
• 2 red onions
• ½ vegetable stock cube (made up with 250ml/1 cup boiling water)
• ½ tsp chilli flakes (more if you want it spicy
• 2 x 400g/ 14 oz tins chopped tomatoes (or plum tomatoes)
• ½ tin of water
• 2 tbsp tomato puree
• 1 tbsp vegan Worcestershire sauce (optional)
• 1 tsp dried parsley
• salt and pepper

Instructions:

1. Cut both aubergines into quarters, lengthways so you have 8 long wedges and place in a large casserole pan, large deep frying pan or wok.
2. Peel and cut the red onions into wedges and add them to the pan, then add the stock, sprinkle chilli flakes over the vegetables and season with salt and pepper.
3. Put the lid on and leave to steam over a medium heat for 30-35 minutes until the aubergine is soft.
4. Add the tinned tomatoes, then half fill one of the tins with water and add that too. This will help thin the sauce down a little.
5. Add the tomato puree, Worcestershire sauce if you are adding it, dried herbs, salt and pepper and stir.
6. Cook over a medium heat for 20 minutes with the lid off, stirring occasionally.  While you are stirring break the aubergine down into smaller pieces with your wooden spoon.
7. Once the sauce is rich and thick, taste it to check the seasoning, then serve it stirred through freshly cooked pasta.
8. Enjoy!

Notes:

You may use more chilli flakes if you like your pasta sauce spicy. You may use fresh herbs instead of dried herbs, if so add them at the end of cooking. If you're not using this sauce right away or don't use it all you can keep it in the fridge until you're ready to use it. Transfer to an airtight container, to help it cool quicker, then keep it in the fridge for 3-4 days. You can freeze this sauce. Portion it into freezer bags or tubs to cool, then freeze for up to 3 months. To defrost, pop a portion in the fridge overnight, then reheat and stir through freshly cooked pasta.

Calories

164.95

Fat (grams)

1.23

Sat. Fat (grams)

0.22

Carbs (grams)

39.21

Fiber (grams)

10.33

Net carbs

28.88

Sugar (grams)

17.52

Protein (grams)

5.03

Sodium (milligrams)

218.41

Cholesterol (grams)

0.13

Created using The Recipes Generator