500g pasta

3 large eggplant

250g mozzarella*

2 x 400g can tomatoes*

1 small onion

1 clove garlic

6 Tbsp extra virgin olive oil*

Fresh basil leaves

Pecorino and parmigiano cheese*

Salt and pepper to taste*

Sunflower oil*


*may not be included in your Riverside Market Box



Cut the eggplant into cubes, put in a bowl with 3 good pinches sea salt. Leave for 10 minutes.

Heat oil in a frypan. Fry the aubergine until they turn gold!

In another pan heat the extra virgin olive oil and saute the onion and garlic.

Add the eggplant, cook for 5 minutes, add tomato pulp, salt, pepper and basil,  cook gently for 15-20 minutes.

Meanwhile, cook the penne or pasta in salted boiling water and when cooked, toss the penne with the sauce.

Add the Mozzarella in small pieces and serve with Pecorino cheese, parmesan and extra basil.