Anna: You’ve just said she’s ruined aubergines.
Kirstin: She has. I like my aubergines crunchy. These are soggy and taste of vinegar. I mean what was the point of frying them if we then had to stick them in the sauce like that?
Anna: I don’t mind a soggy aubergine and I don’t mind the taste of vinegar, but I can hear what you’re saying. We think perhaps this would work better if you added the vinegar to the tomatoes first and then added the aubergine.
Kirstin: And use tinned tomatoes. Much as I want to believe tomatoes in this country are any good at all, sadly they just fail on every level. And that’s not lovely Angela’s fault.
Anna: This was quite a dry pasta and maybe it’s because of the tomato problem. But the cheese is good. I am a big fan of the cheese. In fact, if I was to rename this salty cheesey pasta with a few tomatoes and aubergines, this would be a fantastic dish.
Kirstin: The aubergines absorbed all that juice. I can’t eat any more.
Anna: Which aubergine dishes do you normally make?
Kirstin: I think I combine several now. There’s the one from Market Kitchen and the one from River Cafe. We used pecorino instead of ricotta salata as recommended by our resident Italian, Cristiana!
Anna: This isn’t going to replace your aubergine favourite, is it?
Kirstin: No. Sadly it won’t. And I do love aubergine as a meat substitute. And now would you like some of that salty caramel ice cream?
Anna: Oh yes! I want to see if it’s as good as the salted butter caramel ice cream I had in Uzes which was possibly the most divine thing I’d ever eaten……