Preheat the oven to 200`c. Toss the aubergine with 2 tbsp of oil from the sun dried tomatoes. Season, place on a baking sheet and roast in the oven for 25-30minutes until well roasted and tinged brown. Heat the remaining oil in a large saucepan and cook the onions and garlic gently for 10 minutes. Add the tomatoes puree and roasted aubergine and cook for another 5 minutes. Cook the linguine in a pan of boiling water according to the packet instructions, drain well then add to the aubergine pan along with the basil and toss until well mixed. Divide the mixture between four warmed plates. Sprinkle with pine nuts and serve.
Serves 2Email this Recipe Back to Guest chef recipes