Broadway Deli

Yet another delivery of beautiful produce direct from Rungis market in Paris.  These fabulous aubergines and garlic make the basis of a wonderfully simple pasta sauce as follow

1 small Roscoff onion finely sliced
1 aubergine cut in to 2cm cubes
1 tablespoon olive oil
1 clove garlic finely chopped
1 jar of Pomodorina (chopped tomatoes)
2 or 3 large basil leaves
Salt and pepper to season

Gently saute the onion and aubergine until softened and lightly golden.  Add the garlic and continue to saute for 2-3 minutes.  Add the Pomodorina, stir thoroughly and cover.  Allow to cook gently for 15-20 minutes.  Season to taste.  Finely chop the basil and stir through at the end of cooking.  Serve with tagliatelle. 

All ingredients available from Broadway Deli.