Aubergines 800 g.
Penne or rigatoni is better
25g Grated Parmesan
Cut in 2cm cubes.
Put on an oven tray. Drizzle 4 TBsp olive oil and bake in a preheated oven 220 C. Bake for 20 mins or more stirring and turning once or twice.
Out of the oven
In a pan or in a shallow cooking pot, put 2 TBsp olive oil, diced onions and the crushed garlic. Sweat. Then add spices marjolene, origano, pepper, chili flakes and salt. Cook 2-3 mins
In the lower part of the oven
Add the jar of tomato pulp.
Cut few leaves of basilic add for flavor
Stir and cook for 2-3 mins.
Add the aubergines
Cover and cook for 10 mins or until water boils and pasta cooked 15-20 mins. Add a bit of boiling water if the sauce is too thick.
Put the water to boil
When the water boils, add the pasta. The best would b rigatoni. I didn't have so I am using penne.
Sauce is ready
Pasta ready. Add over the sauce
Add more basilic and the grated cheese. The traditional cheese to use is ricotta saldata. But I didn't have. It is as wonderfull with parmesan