Tagliatelle Sicilienne

Ingredients:

• 1 large aubergine, diced
• 1 tablespoon olive oil
• 2 onions, chopped
• 2 garlic cloves, chopped
• 1 x 400 gr (13 oz) can chopped plum tomatoes
• 2 teaspoons chopped basil
• 3.6 litres (6 pints)water
• 375 gr (12 oz) fresh tagliatelle
• salt and freshly ground black pepper 
• freshly grated reduced-fat parmesan cheese, to serve (optional)

Sprinkle the diced aubergine with salt and leave to drain for 30 minutes to remove any bitter taste. Rinse in cold water and dry well with kitchen paper.
Heat the oil in a saucepan, add the onion, garlic and aubergines and cook for 2-3 minutes. Add the tomatoes and their juice, together with the basil, and season to taste. Simmer for 15-20 minutes.
Meanwhile, bring the water to the boil in a large pan and add salt to taste. Put in the pasta, stir, and cook for 3-4 minutes until just al dente.
Drain the pasta, turn it into a warm serving dish and top with the aubergine mixture. Serve sprinkled with grated reduced-fat Parmesan, if liked, but remember that this will add to the fat content.

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