INGREDIENTS

Serves 4

2 medium sized aubergines cut in half then thickly sliced
250g tomatos sliced
4 cloves of garlic thinly sliced
600ml double cream
30g grated parmesan
300g pasta
handful fresh basil
sea salt & freshly ground pepper
several tbsp olive oil

Preheat oven to 200°C

Cook pasta in a large pot of boiling water.
In the meantime fry aubergines in batches using plenty of olive oil. Add garlic at the end.
Drain pasta (keeping a cupful of liquid from cooking the pasta), toss the pasta aubergine, garlic, tomato, basil and cream, season well and tip into an ovenproof dish. Scatter parmesan on top.

Bake for approximately 25 minutes until golden, serve immediately with crusty bread.

Approximate cost £5.40