I just love aubergines in anything! This is so easy to make and super tasty for a quick midweek meal
2 aubergines cut into cubes
1 onion finely chopped
2 garlic cloves crushed
6 anchovies (I ate the rest out of the tin)
1 tbsp capers
100g black olives chopped
2 x 390g tins of chopped tomatoes with chilli and herbs
300g rigatoni pasta
1 tbsp chopped flat leaf parsley
Preheat oven to 200°, toss the Aubergine in some olive oil and place on roasting tray. Season and bake for 25 mins till tender.
Meanwhile, heat a splash of olive oil into a medium pan. Add the onion and garlic and cook gently for a few minutes till soft. Add anchovies cook for a couple of minutes. Add capers, olives, tomatoes and 3 tbsp water.
Bring to the boil and then simmer for 10 minutes.
Stir in the cooked Aubergine, season and add a pinch of sugar.
Cook pasta till al dente, drain then add puttanesca sauce and chopped parsley.
Serve in warmed dishes and with plenty of grated Parmesan.