One Pot Melting Mozzarella & Aubergine Pasta Recipe

Ingredients

2 aubergines
1 onion
2 garlic cloves
1 tsp dried oregano
500g penne
690ml passata
1 vegetable stock cube
100g mozzarella
A handful of flat leaf parsley

Prep: 25 mins | Cook: 30 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Half-fill your kettle and boil it. Trim the aubergines and dice them into 1cm-thick chunks. Set a heavy-based casserole dish or large pan on a medium-high heat and add 2 tbsp olive oil and the aubergines. Fry for 6-8 mins, stirring now and then, till browned all over.

2. Meanwhile, peel and finely chop the onion. Add the onion to the aubergine with 4 tbsp water and a pinch of salt and pepper. Pop the lid on. Fry for 5 mins, stirring now and then, till the onion starts to brown.

3. While the onion fries, peel and grate or crush the garlic. Add the garlic to the pan with the dried oregano. Cook and stir for 1-2 mins till fragrant.

4. Add the penne to the pan. Pour in the passata. Scatter in the vegetable stock powderand stir to mix. Pour in 750ml hot water and stir to mix. Put a lid on the pan (or use a baking tray if you don’t have a lid). Bring the pasta and sauce to the boil, then turn the heat down to medium-low and simmer for 10 mins till the pasta is almost tender but still a little firm and chalky.

5. While the pasta simmers, drain and tear the mozzarella into small pieces. Roughly chop the parsley leaves.

6. When the pasta has cooked for 10 mins, take the lid off the pan. Give the pasta a few stirs. Scatter the mozzarella over the top of the dish. Pop the lid back on and cook for another 3-4 mins till the pasta is tender and the mozzarella has melted.

7. Stir to lightly mix in the mozzarella. Taste and adjust the seasoning. Serve garnished with the chopped parsley.

8. Love Your Leftovers^ The pasta will keep for up to 3 days in the fridge. Transfer to an airtight container and chill. You can reheat it in the microwave or on the hob with an extra splash of water or stock.