aubergine/eggplant pasta

I've been saving the aubergine/eggplant we got in the box last week - when I dated a vegetarian, I learned all sorts of really good aubergine recipes, and I was looking forward to using one. I'm delighted Taproot has managed to produce good-sized aubergines! I didn't even know you could do that in this climate.

Anyways, tonight's dinner was taken from the Paradiso Seasons cookbook - one of the best vegetarian cookbooks ever, and a lovely restaurant too (if you're ever in Cork, Ireland, make sure you go). Usually I mess with recipes a little, but tonight the only change I made was from 4 whole dried bird's-eye chillies to a tsp of dried crushed red chillies.

Aubergine/Eggplant Pasta sauce

1 eggplant, in small dice

olive oil

2 sprigs rosemary

2 onions, chopped

4 cloves garlic, minced

2 tsp grated ginger

2 tsp coriander

2 sprigs thyme

5 fresh tomatoes, diced

120 ml (about half a cup) red wine

2 tsp tomato puree

salt

Toss the aubergine in olive oil & rosemary and roast at 400 until they're browned and cooked through, stirring occasionally. Cook onions in a bit of oil in a large wok or pan for 5 minutes. Add garlic, spices, and leaves from the thyme. Cook 2 minutes more. Add tomatoes, wine and tomato puree. Bring to a boil then simmer 20 minutes or until thick. Add the roasted aubergine and cook another 10 minutes. Add salt; serve with pasta and some parmesan. (Olives on the side were good too.)

-Kathy