From The Archives

Aubergine ‘all’Amatriciana’, July 2012

So quick and so tasty – literally a ten minute dinner. We got the pancetta from Lawlor’s Butchers, which had a great smoky flavour. Aubergine is not really traditional in this sauce, so maybe it’s heading more towards Caponata (a Sicilian aubergine and tomato stew).

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Aubergine all’AmatricianaΒ 

1 aubergine, diced into small cubes

1 tbsp olive oil, plus more to serve

100g pancetta, diced

10 ripe cherry tomatoes

2 cloves of garlic, finely diced

2tbsp tinned chopped tomato or jarred tomato sauce

1tsp dried thyme

1tsp smoked paprika

1tsp mild chilli powder

Basil leaves or some chopped flat leaf parsley

Salt & black pepper

– Fry the garlic in the oil over a medium heat. Add the pancetta and fry until cooked. Add the aubergine and stir until all of it has touched the oil. Cook gently for about 5 to 10 minutes, or until it is soft and has lost some of its mass. Add the tomatoes, pricking the skins as you add them.

Start the water boiling for the spaghetti and add a generous amount of salt. For cooking fresh pasta, you Β need a fast-rolling boil or the pasta will be a bit heavy and sodden.

Add the two tablespoons of tomato sauce to the pan and stir through, along with any fresh and dried herbs you want. Squash any remaining whole tomatoes with the back of a spoon. Serve with more fresh herbs, a glug of olive oil and a snowing of parmesan.

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2 comments on “Aubergine ‘all’Amatriciana’, July 2012

  1. Was hoping you would do something with aubergine! It’s my favourite veg. Looks delish.

  2. Nice, but I’d say more tomato (I added it as it looked dry, it worked). And possibly another 50g or so of bacon, just to get an even distribution. Thanks!

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