Favourite: Aubergine and zucchini in a creamy sauce

I have cherished an old printout of a recipe for aubergine pasta sauce, thinking I will surely make it someday. When I actually read the recipe, I realised it had a ton of mozzarella and parmesan mixed in with the pasta, and it sounded complicated and heavy.

I made my own version after checking the fridge and finding a small aubergine, a zucchini and a tomato there. This became the best pasta dish I have ever eaten – probably partly thanks to the yummy organic spelt tagliatelle.

Creamy aubergine and zucchini sauce with pasta

Olive oil
1 small aubergine
1 small zucchini (aka courgette)
1 tomato
1 garlic clove
200 ml cream – replaceable with oat or soy cream
3 tbsp tomato purée
Basil
Salt, pepper

+ Tagliatelle pasta

Chop the aubergine into small cubes, fry them in olive oil in a small pot for about five minutes or until they're soft and look a bit soaked. Add the finely minced or pressed garlic, chopped zucchini and finely chopped tomato. Let simmer for about 15 minutes with the lid on. Boil the pasta.

Pour cream over the veggies and season with tomato purée, basil, salt and pepper, then let the flavours set for another five minutes before taking the sauce off the stove.

Serve with tagliatelle.