Plum Tomatoes Aubergine Ricotta Pasta

Gary Waite @cook_20376404

A Jamie Oliver Recipe , a UK Chef . Gained the Recipe through watching One of his TV Cookery Shows . I think I saw that Jamie Oliver did not fry off onions and garlic . The tin's of Plum Tomatoes went straight into a Saucepan

Gary Waite @cook_20376404

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Ingredients

2tin's Plum Tomatoes
1(One) Aubergine
2 tbsp.Olive Oil
2large Brown Onions
6 clovesGarlic
Salt
Ricotta Cheese
Spiral dried Pasta
1bit of cold tap water for the tomato sauce
Garnish fresh or Shop bought bagged Basil
Grated Parmesan Cheese

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Steps

1

Will require 2 Saucepans and One large non-stick Frying Pan. Place 2 tablespoons of Olive Oil in the Frying Pan and then gently fry off the chopped onions for 10 minutes and then convert into a clean - dry - empty Saucepan and then fry off the finely chopped garlic cloves for 1 (One) minute stirring with a Wooden Spoon etc. and then add that and then the 2 tin's of Plum Tomatoes - add a bit of cold water. Gently simmer for 30 minutes
2

Boil up cold tap water in a separate Saucepan and then boil cook the Dried Pasta for 20 minutes
3

Water wash the outer surfaces of the raw Aubergine. Trim the end off of the Aubergine and then cut down the middle with a sharp Kitchen knife and then score each halve's with the Knife in a diamond pattern inside each One and then use a Pastry brush too brush Olive Oil over the raw Vegetable flesh and then gently fry in that Frying Pan - flat sides down and cook for between 20 - 30 minutes and then scoop with a metal spoon the cooked Aubergine into the Pasta sauce and then add the Ricotta
4

Drain the cooked Pasta usually done in the Kitchen sink within a Colander and then add the cooked Pasta too the Tomato Pasta Sauce and then ladle onto a Dinner Plate or 2 Dinner Plates etc. and then grate Parmesan Cheese over the top and add some sprigs of fresh, or not so fresh Basil leaves over the top