This is an easy pasta for a quick lunch.Though milk gives it a great flavour, it can be omitted to make the dish vegan.
1 large aubergine (or 2 medium sized)
1 ripe tomato ( pureed)
2 tbsp olive oil
4 cloves of garlic, chopped
1 to 2 dry red chillies, cut into 1 inch pieces.
4 to 5 basil leaves, chopped,or 2 tbsp dried basil flakes
a few sprigs of thyme or 1 tsp dried thyme flakes
2 tsp of freshly ground black pepper
50 ml of milk
a pinch of nutmeg powder
salt to taste
a bowl of boiled pasta (penne/ farfalle/fusilli)
Make tiny cuts on the cleaned aubergine and roast it on gas or grill or oven(180 degrees for about 40 minutes) till it is tender. Keep it aside to cool.After it is sufficiently cool, cut it in half and scoop out the pulp.Mash it with a fork or a spoon. Keep it aside. In a large pan, add oil, garlic, and chilli. Let it fry on a medium flame for a minute.To this add the mashed roasted aubergine and cook for about a minute or two. Add the tomato puree and cook for 3 to 4 minutes, stirring intermittently. Add basil, thyme, salt and pepper and mix it all up.Add nutmeg powder and milk(optional) and cook for 2 minutes. Add boiled pasta and stir. Cook for 2 minutes. Let it stand for a minute before serving. Serve hot.