Ingredients

• Pinch chilli flakes
• 1 aubergine
• 200g pasta
• 2 cloves garlic
• 1x 400g tin plum tomatoes

Method

1. Put the pasta on to cook
2. Halve the aubergines lengthways and blanch in the pasta water for 5 minutes, then lift out.
3. Chop the aubergine into 3cm chunks, add to a frying pan with a pinch of sea salt and black pepper and the chilli flakes, then turn up the heat and stir regularly. Add the garlic and fry for 2 minutes then pour in the tomatoes and half a tin of water.
4. Simmer until the pasta is ready. Serve with parmesan cheese.