Rich, flavorful spaghetti with aubergine and rosemary.

garlic cloves 4
aubergines 2
olive oil
ripe tomatoes 500g
rosemary sprigs 6
black olives 12
chilli flakes 1/4 tsp
red wine vinegar 1 tbsp
sea salt
freshly ground black pepper
spaghetti (or pasta of your choice) 350g
  1. Peel and finely slice the garlic. Remove most of the aubergine skin and cut the flesh into 2-3 cm pieces. Place a large saucepan on a medium heat and drizzle in a couple of tablespoons of olive oil. Fry the garlic for a minute or two until it starts to turn golden.
  2. Add the aubergines, season well, and fry for about 15 minutes, until lightly golden all over. Meanwhile, chop the tomatoes, finely chop the rosemary leaves, and stone and tear the olives. Add them all to the pan, along with the chilli and vinegar, bring to the boil, then reduce the heat slightly so it bubbles away nicely for around 20 minutes. Stir occasionally to stop the sauce sticking. You want a thick, rich sauce, sweet and cooked down.
  3. When the sauce is ready, bring a large pan of salted water to the boil. Cook the spaghetti according to packet instructions. When the pasta is ready, use a pair of tongs to drag it straight into the aubergine sauce. You want some pasta water in there too, to make it creamy and delicious. Toss all together and serve.