Fable Aubergine
Ingredients
- 2tbsp olive oil
- 2 garlic cloves, finely diced
- 400g aubergines (eggplant), diced into chunks
- 1tbsp tomato puree
- 400g chopped tomatoes, seeds removed
- 250g Fable
- 300ml vegetable stock
- 35ml white wine vinegar
- 1tbsp soy sauce
- 100g vergan parmesan cheese
- Salt and freshly ground black pepper
- Small handful fresh parsley
- 4 portions cooked pasta, to serve
Method
- Heat the oil in a large pan over moderate heat. Add the garlic and cook it until it just starts caramelising. Add the eggplant and continue to cook until the eggplant turns golden, stirring regularly. Adding a pinch of salt to the mixture will assist the eggplant to release their moisture.
- dd the tomato puree and chopped tomatoes and cook the mixture for 5 minutes, then add the pieces of Fable and the vegetable stock. Stir well to combine and leave to simmer until you are left with a thick sauce consistency, this will take approx. 10-15 minutes.
- ust before serving, stir through the vinegar, soy sauce and Parmesan. Spoon the sauce over (or mix it into cooked, drained pasta. Finely chop the parsley and garnish the dish with it.