Smokey aubergine spaghetti
Here is my recipe from my sister for smokey aubergine spaghetti for 4 to 5 people. The tomato base is from a school friend’s mother near Florence 36 years ago and I’ve been making it ever since as it was so delicious, and I added the aubergine just because I love the smokey flavour. It smells like an autumn evening in Tuscany while you are cooking it too.
- 1 Aubergine
- 3 to 4 cloves of garlic, finely chopped
- 2 tbsp olive oil
- 2 tins of tomatoes, blended
- 1 bunch basil, finely chopped or torn
- 1 tsp salt
- 500 g spaghetti
- Freshly ground black pepper
First, grill your aubergine over an open flame until blackened on all sides, then put in a bowl to one side while you make the tomato sauce.
Place the chopped garlic and the olive oil on a gentle heat until you see the tiny bubbles, then add the tomatoes, the basil and the salt.
Stir well and simmer for 30 to 40 minutes, stirring occasionally and if sticking add a small quantity of water.
Cook the spaghetti in boiling water until al dente. While the spaghetti is cooking and the aubergine is cool enough peel the burnt bits off and chop finely.
Add to the tomato sauce, stir and serve with spaghetti, freshly ground black pepper and parmesan if you wish.
Wine Pairing Notes
With such a smoky aubergine dish you're going to need a wine that can stand up to the sauce - and Brunello fits the bill perfectly. My butler recommends the 1988 Brunello di Montalcino from Cerbaiona, of which Berry Bros say: "Lovely mature nose with hints of forest floor, brambly fruit, black fruit compote and toast. Wonderful on the palate, elegant and fine, similar dark fruit profile to the nose, beautifully focussed by a crisp, linear structure. The finish is long and satisfying, very elegant.". You can pick up a magnum for £ 473.20 at the moment.
If Berry and Bros have run out, you might also consider this sicilian Primitivo di Puglia from Aldi, at a very pleasing £ 5.79.
This meal is best enjoyed on the terrace of Borgo Castello, particularly as you can collect the aubergines from the villa's own vegetable garden: