Slice 1 big aubergine in 2 cm cubes, sprinkle with salt and rest voor 10 mins.
Rinse and dry, then panfry in 3 tbsp olive oil for about 10 mins, till soft and nicely browned.
Take out and reserve
Add another tbsp oil to panfry 1/2 minced onion, 1 tsp caraway seeds and 1 tsp fennel seeds.
After 5 mins add 1 minced cove of garlic and fry another minute before adding 35g tomato paste
After 1 min add 400g tomato cubes from a tin, 1 tbsp balsamic vinegar and the reserved aubergine
Softly boil for 15 mins to thicken the sauce
In the meantime boil 150g orecchiette pasta,
Mix the pasta into the sauce, with some of the cooking liquid.
After plating sprinkle 40g grated goat's cheese over the pasta and some rucola
Feeds 2
(Here Julie Teekens original recipe in Dutch)
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