Spaghetti with aubergine, cherry tomatoes and buffalo mozzarella

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Eggplant150 g
• Cherry tomatoes100 g
• Buffalo mozzarella50 g
• Extra virgin olive oil2 teaspoons
• Basilto taste
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Bring a pan of water to the boil for the pasta and salt the water once it boils.
2. Meanwhile wash the aubergine, trim it and cut it into roughly 1.5 cm cubes; wash the cherry tomatoes and halve them; cut the buffalo mozzarella into small pieces and leave to drain in a sieve.
3. Heat the olive oil in a non-stick frying pan over medium-high heat and brown the aubergine for 8–10 minutes, stirring often, until golden on all sides and soft inside; salt only at the end so it absorbs less oil.
4. Add the tomatoes and cook for 5 minutes over medium heat, until they soften into a sauce.
5. Meanwhile add the spaghetti to the water and cook for the time on the packet, usually 9–11 minutes, until al dente.
6. Drain the spaghetti, keeping a small ladle of the cooking water, and toss them in the sauce for a minute, loosening if needed.
7. Serve at once with the buffalo mozzarella, which will melt on the hot pasta, and torn basil.