300grams(3cups)pastabetter if wholegrain or durum wheat
1(1)onion
1stalk(1stalk)celery
2(2)carrots
1clove(1clove)garlic
500ml(2.5cups)tomato passata
2(2)eggplantsmedium sized
chili flakes
sea salt
parsleyfinely chopped
In a food processor, finely chop onion, celery, garlic and carrots. You can also do this by hand with a knife.
In a non-stick or stainless steel pan, add 1 cup of tap water, then add the processed vegetables and let cook on medium heat for about 5 minutes.
Chop the eggplant/aubergine into dice, then add them to the pan and let cook with the vegetables for 10 minutes. Add some water if necessary.
Once the eggplant/aubergine is soft, add the tomato sauce. Season with salt, chili flakes, oregano or thyme, and let simmer for about 15 minutes on medium to low heat stirring occasionally.
At this point, cook the pasta in salted boiling water. Once the pasta is al-dente, save some pasta water, then drain the pasta, and add it to the sauce.
Mix the pasta with the sauce in the pan on medium heat for about 1.5 minutes, adding some pasta water. This will make the sauce and the pasta come together and super creamy.
Sprinkle with some freshly chopped parsley and enjoy!