Spaghetti with Sun-Dried Tomatoes, Aubergine and Chilli
A hearty pasta dish where the bite of chilli in the sauce is an inspired contrast to the softness of the aubergine.
In a frying pan sauté the shallots and garlic in the oil, covered, until soft for 5-6 minutes. Stir in the aubergine and cook for 2-3 minutes. Add the herbs, sun-dried tomatoes, and chilli peppers and stir well to mix. Turn the heat down to very low, cover again, and steam for 10 minutes, stirring occasionally.
Then add the crème fraiche or cream and heat through for a further 5 minutes. In the meantime cook the spaghetti according to instructions on pack.
Puree the aubergine mixture in a blender or food processor, or mash to a paste, and season to taste salt.
Toss the sauce into the hot, well-drained spaghetti and serve immediately, with grated cheese.
The bite of chilli in the sauce is an inspired contrast to the softness of the aubergine.