Notes
Ingredients
1 aubergine, diced
1 tbsp. light olive oil
1/2 red onion, sliced
1 stick celery, sliced
1 clove garlic, crushed
1 tsp. dried oregano
400g chopped tomatoes
60g raisins
1 tsp. capers
small handful black olives, chopped
2 tbsp. red wine vinegar
150g dried pasta
small handful flatleaf parsley, chopped
Method
Preheat the oven to 200°C fan/220°C/gas mark 7.
Place the aubergine on a baking tray, drizzle with some oil and a little salt and roast for 20 minutes.
While the aubergine is cooking, heat the rest of the oil in a deep frying pan and cook the red onion and celery, along with a pinch of salt, for around 10 minutes until starting to soften and caramelise.
Add the garlic and dried oregano and cook for 1 minute, before adding the chopped tomatoes.
Add the roasted aubergine and summer for 15 minutes until the sauce is thicker and the aubergine is nice and soft.
Add the raisins, capers, olives, red wine vinegar and check for seasoning. Simmer over a low heat.
Cook the pasta according to packet instructions and drain, reserving a mug of the cooking water.
Add the drained pasta to the sauce with the parsley, Combine and add a little of the cooking water to loosen if necessary.