  
Meat Free Monday recipes
Spaghetti with Sun-dried Tomatoes, Aubergine and Chilli
Linda McCartney
Recipe Serves: 4
The bite of chilli in the sauce is an inspired contrast to the softness of the aubergine.
Ingredients:
4 shallots, finely sliced
2 cloves of garlic, finely sliced
2 tbsp olive oil
1 medium aubergine cut in small cubes
1 tsp dried mixed herbs of your choice, or 1 tbsp of fresh parsley finely chopped
115g sliced sun-dried tomatoes, packed in oil, drained
1-2 fresh red chilli peppers, seeded and very finely sliced
230g crème fraiche or light cream
340g spaghetti
Sea salt and pepper to taste
Grated cheese for serving
Instructions:
In a frying pan sautee the shallots and garlic in the oil, covered, until soft for 5-6 minutes. Stir in the aubergine and cook for 2-3 minutes. Add the herbs, sun-dried tomatoes, and chilli peppers and stir well to mix. Turn the heat down to very low, cover again, and steam for 10 minutes, stirring occasionally. Then add the crème fraiche or cream and heat through fro a further 5 minutes. In the meantime cook the spaghetti according to instructions on pack.
Puree the aubergine mixture in a blender or food processor, or mash to a paste, and season to taste salt.
Toss the sauce into the hot, well-drained spaghettini and serve immediately, with grated cheese.
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