This is a rich and flavoursome pasta sauce that is not only a great mid week dinner, but the flavours actually develop as you leave it overnight, so it makes an even better lunch! The eggplant melts down into soft strips, and the hint of chilli in the sauce gives it a bit of kick, so it’s a lot more interesting than the regular tomato based pasta sauce. Not only that, it’s also super easy to make!

Serves 2

You will need:
1 tbsp coconut oil
1 aubergine/eggplant, cut into strips
1/2-1 tbsp dried oregano
1/2 onion, chopped
1 clove garlic, chopped
1 can chopped tomatoes/2 cups tomato passata
1/4 tsp chilli
1/4 cup red wine vinegar
1 handful fresh basil, leaves and stems, chopped finely

Preheat your oven to 180C and chop your eggplant in quarters lengthwise, then chop again into small sticks, about the size of a finger. Bake for 20-25 minutes, or until soft and lightly browned. Whilst the eggplant is baking, heat a saucepan with the coconut oil, and add the onion and garlic, cooking until lightly browned ad soft. Place the lid on the pot to let the onion and garlic to sweat and soften completely, then add the chilli, oregano and the eggplant slices, and cook for a few minutes further, until the eggplant has soaked up all the oil, and is evenly coated in the spices and herbs.

Add the tomatoes and the vinegar and simmer for 5-10 minutes until thick, then stir in your fresh basil and serve with your favourite pasta