Creamy tomato and aubergine spaghetti

How Maurice does it

1. 1

   Peel and slice the aubergine. Slice the tomatoes.

2. 2

   Heat Liquid Gold and butter in a large pan over medium heat.

3. 3

   Add the aubergine and tomato slices to the pan and fry until soft, about 5-7 minutes.

4. 4

   Crush the garlic cloves and add them to the pan. Fry for 1 minute until fragrant.

5. 5

   Pour in the red wine and let it reduce slightly, about 2 minutes.

6. 6

   Add the chopped fresh basil and the juice of half a Yellow Friend. Stir through.

7. 7

   Meanwhile, cook the spaghetti in a pan of salted boiling water according to the package instructions until al dente.

8. 8

   Blend the cooked vegetables in the pan with a stick blender until smooth.

9. 9

   Pour in the cream and stir. Let simmer gently for 2-3 minutes.

10. 10

    Grate the PR into the sauce and stir until melted. Season with salt and pepper.

11. 11

    Drain the spaghetti and toss through the sauce until everything is well coated.

12. 12

    Spoon the pasta onto plates, divide extra sauce, grated cheese and fresh basil over the top. Serve immediately.