- 2 aubergines, diced
- 1 tbsp coriander seeds, crushed
- 1-2 tsp chilli powder
- 3 tbsp olive oil
- 2 cans chopped tomatoes / 1 large carton passata
- 2 tbsp balsamic vinegar or red wine
- A handful of pinenuts
- 1/2 a jar kalamata olives, halved
- Fresh basil
Fry the aubergine in olive oil with the crushed coriander seeds and chilli powder, stirring continuously. Add the pinenuts when the aubergines start to get tender and keep stirring. Once the pinenuts have slightly browned and the aubergines are cooked, add the chopped tomatoes. Season with salt and pepper to taste. Let the mixture thicken and stir in the vinegar after about 6 minutes.
Meanwhile cook the pasta according to packet instructions. When the sauce is almost ready, stir in the olives. Mix the sauce together with the pasta and sprinkle with chopped basil to serve.
Recipe by Nadia