Butterfly Noodles

Method

1- Heat grill, chop aubergine in small cubes, place in a bowl of salted water for 10-15 mins. Then drain.
2- Place the aubergine in a roasting tin and drizzle with some olive oil. Put under the grill and roast for 5-10 mins until turning crisp. Turning once or twice. Then put aside.
3- Boil pasta depending on packet instructions. in a pot heat up some olive oil and add chopped onions and fry until golden. Add tomato puree and 3/4 roasted aubergine. Season with salt and pepper and oregano, bring to simmer for 10-12 mins.
4-Liquidise sauce, add tuna and mash slightly with a fork if too lumpy. Pour sauce over drained pasta and mix well.
5- Place a portion of pasta on a plate and decorate with chopped olives and remainig aubergine cubes and sprinkel with chopped parsley or fresh basil leaves. Serve with grated parmesan cheese.

Ingredients

Parmesan Cheese. Grated
Chopped Olives (optional) 50g
Oregano. Dried 1 Tsp
Salt And Pepper
Tinned Tuna 300g
Tomato Puree 1 Tin 400g
Small Aubergine 1
Pasta Bow Shaped 300g

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