Tagliatelle with Aubergines and Tomatoes Recipe

Ingredients

• 1½ lbs (675 g) of aubergines, diced into 1″ (2.5 cm) pieces
• Olive oil
• 1 large onion, peeled and chopped roughly
• 1½ lbs (675 g) ripe tomatoes, skinned and chopped
• 4 cloves of garlic, crushed
• 2 teaspoons dried basil
• 12 ozs (340 g) tagliatelle
• 2 ozs (56 g) butter
• 2 tablespoons of tomato purée
• 8 ozs (225 g) diced mozzarella cheese
• 4 ozs (112 g) grated parmesan cheese
• Salt and black pepper