Preparation: 30 minutes – Cooking Time: 30 minutes
Dip the tomato for 2 minutes in boiling water and remove the skin under cold water.
Wash the courgettes, aubergine and tomato and dice them finely.
Steam cook the courgettes and aubergine for 20 minutes.
Let the vegetables soak in olive oil and the tomato for 10 to 15 minutes in a frying pan over medium heat.
Put all the ingredients in the blender jar and blend.
You can add some garlic when soaking them. The marmalade can be cooked for another quarter of an hour: the more reduced the water, the more flavours are concentrated.
Fill a baking dish with pasta cooked ‘al dente’ (rigatoni or farfalle) mixed with the sauce (multiply the ingredients by 4). Cover with grated cheese, a pinch of dried bread crumbs and some small pieces of butter. Warm up and bake au gratin.