If you love aubergines, then you will enjoy this dish. Use a chunky style pasta here.

Ingredients

Aubergine Salsa

• 1 medium-sized aubergine
• 1 tblsp salt
• ¼-½ cup olive oil
• 1 red onion, peeled and finely diced or 3-4 spring onions
• 3 tomatoes, blanched, peeled and diced
• ¼ cup chopped black olives
• ¼ cup finely sliced basil (or use half basil and half parsley)
• 4 cups fusilli or spiral pasta shapes
• parmesan cheese (optional)

Method

1. Cut the aubergine into 1 cm-thick slices. Sprinkle with salt and allow to stand in a colander for 30 minutes. Rinse well under running water and pat dry on absorbent paper.
2. Brush the slices with olive oil and pan-fry in batches over a high heat in a non-stick pan, turning once, until the slices are brown and cooked. Set aside and cook the remaining slices.
3. Dice the aubergine into 1cm dice.
4. In a bowl toss together the aubergine, onion, tomatoes, olives and basil Season well with salt and pepper. Add a little more oil if wished.
5. Cook the pasta in boiling, salted water for 10-12 minutes until al-dente. Drain well and toss quickly with the aubergine salsa. Serve warm, garnished with grated parmesan cheese if using.