Vicky's Bistro: A lazy dinner...

... with aubergines.
I tried to warn you about my aubergine-obsession....

Sometimes a simple, but still nice pasta dish is all you need. For me, pasta has - and probably always will be- a comfort food. Pretty high on the list are Lasagne and Bolognese. Both of these dishes take quite a while to prepare and cook, at least if you attempt to do them correctly. (Yes there is a correct way of cooking a Bolognese... and it takes time. A lot of it.)

Naturally, I am in love with pasta sauces that take not much longer to cook than it takes to boil the pasta.

So here is my newest addition to the comfort-pasta list:

Aubergine-Tomato-Feta-Pasta

(Maybe I should try to come up with nicer names for the recipes)

Ingredients:

aubergine, diced
garlic, 2 cloves, diced
tomatoes, diced... or if you feel like taking the quicker route: canned
fresh basil, slightly cut
feta, as much as you like, crumbled
olive oil, salt, pepper, paprika, oregano
pasta ;)

Prepare the vegetables, cut the basil and crumble the feta. Yes, very straight forward...

Boil the water in a large pot. (There of course is the neat opportunity to use an electric kettle...) Add salt and the pasta. I used tortiglioni. Check the time they need to cook, and set a timer if you need to. There is nothing worse than overcooked pasta...

Fry the aubergine in olive oil in a large pan over medium heat. After 2-3 minutes add the garlic and stir a little. Keep the aubergines on medium heat until they turn buttery soft. This takes a little while and you might need to add olive oil a couple of times... just be patient.

Now pour in the canned tomatoes and increase the heat slightly. (If you choose to use fresh tomatoes add them to the aubergines 2-3 minutes after the garlic. 5 minutes after that add a little water and increase the heat)