They call aubergine the poor mans meat, or is it the vegetarians gold? I love this recipe, it’s velvety, creamy, economical and beautifully simple.
Heat oven to 180C. Slice 2 aubergines lengthways and use a knife to score through the flesh in a criss-cross pattern close to the skin. Drizzle with oil and bake for 20-30 minutes. When cool enough to handle, carefully scoop out the flesh into a bowl. Whilst the aubergines bake, thinly slice 2 onions then fry over a medium heat in 2 tbsp of olive oil until they begin to caramelise. Add 1 tsp of sugar, 1 tsp of fennel seeds cooking for an extra few minutes until the onion is nicely caramelised.Slowly add 70ml of olive oil to your aubergine, blending it into a puree. Season to taste then add the juice of 1/2 a lemon. Cook pasta to al dente in salted, boiling water then drain and stir though your sauce with a handful of torn basil leaves. Spoon some caramelised onion on top and serve hot.Tip – Add cubed chorizo or pancetta for a meaty kick.