Aubergine Tomato Pasta Sauce

I needed to use up some aubergine and cherry tomatoes, so I made a recipe from Gino D’Acampo’s pasta book – with a few tweaks of my own. I added a tin of cherry tomatoes (without the juice), along with about 300g of fresh cherry tomatoes I had in the fridge. It turned out really lovely! I’ve frozen a batch to enjoy again in the next few weeks.

Added a few cumin seeds and a generous teaspoon of ground cumin. Used fresh cherry tomatoes which sweated down nicely. Had for lunch over 3 days with penne pasta ..delicious.