Ingredients:

  • 1 tablespoon olive oil
  • 1 small red onion
  • 1 medium aubergine
  • 1 clove garlic
  • 400 g chopped tomatoes
  • 1 tablespoon balsamic vinegar
  • Salt and pepper
  • 300 g penne pasta
  • A small handful of basil leaves
  • 150 g mozzarella

Instructions:

  1. Heat olive oil in a wide, deep pan over low heat. Add chopped red onion and cook until translucent, about 5 minutes.
  2. Increase heat to high, add chopped aubergine, and stir-fry until browned. Add crushed garlic and fry for another minute.
  3. Stir in chopped tomatoes, balsamic vinegar, salt, and pepper. Bring to a boil, then simmer for 10-15 minutes, stirring occasionally.
  4. Cook penne pasta according to package instructions until al dente, then drain, saving some pasta water.
  5. Add drained pasta to the sauce and mix thoroughly. Add reserved pasta water if the sauce is too thick.
  6. Stir in torn basil leaves and chopped mozzarella; mix until cheese is warm and slightly melted.