Collerette with tomato and aubergine sauce

1

Bring a large saucepan of water to the boil, then pour in the collerette and leave to cook for 10 minutes. Drain and set aside on kitchen paper.

2

Wash and dice the aubergine. Peel the onion and garlic and chop finely.

3

Fry the onion in a little olive oil, add the diced aubergine and the chopped garlic clove. Cook for 10 minutes.

4

Pour in the plain tomato sauce and cook for a further 10 minutes. Season with salt and pepper.

5

Add the collerettes and heat them for a few minutes. Serve hot.