I love aubergines, they are one of my favourite veggies. I use them in pastas like here, but also in curries, middle-eastern cooking, as katsu, layered in Greek dishes, you name it, I've chucked an aubergine in it!
This is a pretty basic pasta recipe, but a useful one for sure. It‘s a midweek go-to, mostly store cupboard stuff, kind of recipe, but tastes delicious.
Feel free to use any shape of pasta you like, I mostly use penne but I generally use up all the bits of pasta of different shapes hanging around when I make this.
3 aubergine diced into 1 inch chunks
1 large onion diced
7 fat garlic cloves
3 tbs light olive oil
Salt and pepper
1 tsp. chilli flakes
2 tins chopped tomatoes
½ cup pitted black olives
2 tbs rinsed and drained capers
1 tbs tomato ketchup or sugar
¼ cup toasted pine nuts
350-400g dried pasta of choice
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