Ingredients
1 large onion
1 – 2 celery stalks, sliced
1 medium aubergine, peeled and cubed
200gm mushrooms, sliced
400gm can chopped tomatoes
1 Tblsp chopped basil
4 – 6 Tblsp passata
1 small red chilli, deseeded and finely chopped
240gm penne
Method
Spray a large pan with non-stick cooking spray.
Gently fry the onions until soft and starting to colour.
Add the rest of the vegetables, the basil, pasta and chilli.
Simmer for about 20 mins until the aubergine is cooked through.
Meanwhile, cook the pasta in lightly salted boiling water until al dente.
Drain and keep warm until the sauce is ready to serve.
Serve the penne and sauce with a garnish of chopped parsley and
grated parmesan.
Add a fresh green salad if you wish.
