Roasted aubergine pasta

A good gutsy pasta dish like this makes a perfect meal on a cold winter's night- or any time of year when you feel lik something simple, tasty and comforting. We've roasted the aubergines in the oven instead of frying them, which takes so much oil, and we've added great flavour with spices, olives and capers. Tube-shaped pasta is best such as rigatoni, tortiglioni or ditali.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C/Fan 180°C/Gas 6. Put the aubergine cubes on a couple of baking trays and drizzle up to 2 tablespoons of the oil over them. Sprinkle with salt and pepper, then roast for about 30 minutes, until tender and golden brown.

Step 2

Meanwhile, heat the remaining oil in a large pan. Add the onion and cook gently until soft and translucent. Add the garlic and continue to cook for another 2 or 3 minutes. Turn up the heat, pour in the red wine and allow it to bubble up, then continue to cook until it has reduced down by half. Add the tomatoes and spices, season with salt and pepper, then cook for about half an hour until the sauce has thickened and reduced.

Step 3

While the sauce is simmering, bring a large pan of water to the boil and add salt. Add the pasta and cook until tender but still with a little bite to it al dente.

Step 4

Add the olives and capers to the sauce, then stir in the roasted aubergines. Simmer for a few more minutes just to make sure everything is piping hot. Serve with the pasta, garnished with basil leaves and shavings of cheese, if using