I love aubergines – they have to be one of my favourite veggies. I use them often in pasta, as I've done here, but also can't get enough of them in curries, Middle-Eastern cooking, katsu, Greek dishes... You name it, I've chucked an aubergine in it!
This is a pretty basic recipe, but a useful one for sure. It‘s a midweek go-to, as it mostly uses store-cupboard ingredients, but tastes delicious.
Feel free to use any shape of pasta you like – I sometimes use penne, but as this is such an easy dish to make, I generally use up any leftover ends of bags of pasta that are hanging around, making it thrifty as well as delicious.
3 aubergines, diced into 1-inch chunks
3 tbsp light olive oil
7 fat cloves garlic
1 tsp chilli flakes
1 large onion, diced
½ cup pitted black olives
2 tbsp capers, rinsed and drained
2 x 400g tins chopped tomatoes
1 tbsp tomato ketchup or sugar
350-400g dried pasta of your choice
Handful fresh basil leaves
¼ cup pine nuts, toasted
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