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<\/a><\/p>\nThe Italian chef make Tortiglioni alla parmigiana with aubergines, red onions, pasta and a parmesan cheese topping.<\/p>\n
The ingredients are: 500g Tortiglioni, 2 large aubergines, 3x400g tinned chopped tomatoes, 150ml olive oil, 15 basil leaves, 2 large red onions, peeled and finely sliced, 80g freshly grated Parmesan cheese, Salt and black pepper to taste.<\/p>\n
To prepare the dish, place the aubergines on a chopping board and cut into strips about 1cm wide and 5cm long fingers, discard the centre part containing the seeds.<\/p>\n
Heat the olive oil in a large frying pan, add the aubergines and fry for 8 minutes until golden brown. Stir occasionally.<\/p>\n
Remove the aubergines from the pan and drain on kitchen paper. Sprinkle with a little salt.<\/p>\n
Fry the onions in the same frying pan and same oil you cooked the aubergines for 8 minutes. Stir occasionally with a wooden spoon. Add in the tomatoes with the basil, stir all together and simmer on a medium heat for 15 minutes. Stir occasionally.<\/p>\n
Add in the aubergines, stir and continue to cook for a further 2 minutes. Season with salt and pepper and set aside.<\/p>\n
Fill with 5 litre of water a large saucepan and take to the boil. Add in 1 tablespoon of salt and cook the pasta in the boiling water until al dente. Stir occasionally to prevent from sticking. \u201cTo get the al dente perfect bite, cook the pasta 1 minute less then instructed on the packet\u201d.<\/p>\n
Drain the pasta and tip back into the same saucepan where you cooked it. Take the saucepan on a low heat, pour over the aubergine sauce and half of the Parmesan cheese. Stir all together for 30 seconds, allowing all the flavours to combine properly.<\/p>\n