Harry just loves pasta, and I wanted to introduce him to eggplant, so I thought a nice tomato eggplant pasta would do the trick. You can really introduce eggplant around 8-10 months but I just haven’t gotten around to it as we don’t eat it that often – unless we get the miso eggplant at our favourite japanese place, nomnomnom.

Please excuse the crappy photo, I am sicky mc sick sick at the moment, I promise this is delicious. The tomato sauce is rich, so you really don’t need much for kids.

Tip: You could very simply add some meatballs  or browned mince to this recipe, but it was vegetarian night here. Next time.  

Ingredients

• 2 tbs olive oil
• ½ brown onion, peeled and chopped
• 1 clove garlic, crushed
• 1 X 400g can diced tomatoes
• ½ tsp balsamic vinegar
• ½ tsp brown sugar
• ¼ eggplant, finely diced
• ½ cup cheese
• 200g spaghetti

Method

Step 1

Heat oil in a saucepan over medium and sauté the onion and garlic for 5 minutes or until softened.   -

Step 2

Add the remaining ingredients (except the spaghetti), cover with a lid and cook over a medium heat for about 20 minutes or until the sauce has reduced.  -

Step 3

While sauce is cooking, bring a large sauce pan of water to the boil.  Add the spaghetti and cook according to the packet directions. -

Step 4

Drain spaghetti and top with sauce and cheese. -