375g Dried spaghetti
1 tbsp salt for the cooking water.
2 Garlic cloves
2 tbsp Olive oil
2 Medium sized aubergines
Salt and pepper
12 Cherry tomatoes, cut in half
1 Handful of fresh basil leaves
1 Tub of Bocaccini / mini mozzarella pearls
30g Finely grated parmesan cheese
Cook the pasta in a large pan of salted boiling water for approx 9 minutes.
Meanwhile, pre heat a large shallow pan and add the olive oil followed by the
Chop the aubergine into small cubes and add to the pan with a good sprinkle of
salt to help draw out the moisture.
Cook the aubergines for 6-7 minutes.
Then add the cherry tomatoes and a ladle full of pasta cooking water.
Turn the heat up and boil the sauce.
Drain the pasta and add to the pan with the aubergines.
Season with a little black pepper and grated parmesan and stir together.
Finally, stir in the mozzarella pearls and finish with a drizzle of good quality olive oil