Slow-Cooked Tomato Ragu with Baked Eggplant and Mozarella

Ingredients

• 800g / 28.22oz Italian tomatoes
• 4 roughly chopped Basil leaves
• 2 small Eggplant
• 260g / 9.17oz Wholemeal penne or macaroni pasta
• 120g / 4.23oz cut into 8 slices Buffalo mozzarella
• 2 tbsp Grated parmesan cheese
• 1.5 tbsp Extra virgin olive oil
• 1 large finely diced Brown onion
• 1 crushed Garlic clove
• 1.5 tsp Salt

Preparation

1. Heat 1 tbsp extra virgin olive oil in a saucepan over medium-low heat. Add 1 finely diced large brown onion, 1 crushed garlic clove, and a pinch of salt, and sauté for 4-5 minutes until the onion is soft and translucent.
2. Pour in 800g/28.22oz Italian tomatoes and crush them with a wooden spoon. Reduce heat to a simmer and cook for 1 hour, stirring occasionally. Season and add 4 roughly chopped basil leaves.
3. Preheat the oven to 180°C (356°F). Line a baking tray with baking paper. Cut 2 small eggplants in half lengthways, drizzle with 2 tsp extra virgin olive oil, sprinkle with a little salt, and place on the tray, cut side up. Bake for 20-30 minutes until soft and tender.
4. Cook 260g/9.17oz wholemeal penne or macaroni pasta according to packet instructions.
5. Top each eggplant half with 2 slices of buffalo mozzarella and a sprinkle of grated parmesan cheese. Grill until cheese is melted and golden.
6. Place an eggplant half on each plate, top with pasta and ragu, and serve with extra basil leaves.