I know, I know some fellow bloggers are blogging new recipes from the award winning Irish Chef Denis Cotters new book For the Love of Food. I don’t have it yet, but it is on my 'cookbook wish list’. Instead I present to you a recipe from one of his other cookbooks: Aubergine Tomato Relish Pasta.
If you have any aubergine relish left over use it as a dip for tortilla chips, its also fantastic spread over crusty bread.
Presto Pasta Nights #216. PPN was founded by Ruth Daniels of Once Upon a Feast and each Friday night a different host posts a roundup of pasta dishes submitted by bloggers from around the world. This week PPN is actually being hosted by Ruth.
Aubergine Tomato Relish Pasta
Cook enough pasta for 2 people. I chose penne.
1 large aubergine
Sprig of rosemary
2 – 3 cloves of garlic, chopped
A knob of fresh ginger, grated
2 teaspoons coriander seeds, freshly ground
1 teaspoon chilli flakes or to taste
1 x 400g tinned tomatoes, roughly chopped
1 tablespoon tomato puree
Salt to taste
Chop the aubergine into small cubes and put onto an ovenproof dish. Then toss them in enough olive oil to coat them. Add the whole rosemary sprig and roast in oven at gas mark 6, stirring occasionally to prevent from sticking and cook until the aubergines are browned and cooked through. Discard the rosemary stalks.
In a large pan, heat two tablespoons olive oil nda cook the onion until soft, then add in the garlic and spices. Cook for a couple of minutes. Then pour in the chopped tinned tomatoes and tomato puree. Bring it to a boil and simmer gently for 20 minutes or until the sauce is reduced and thickened. Add the roasted aubergine and cook for about 10 minutes, stirring form time to time to prevent sticking. Season with salt and then stir in the cooked pasta to coat. Serve immediately. Adapted from Paradiso Seasons by Denis Cotter.