Spicy Aubergine, Pepper, and Tomato Pasta

I made this the other day when we were hit by a blizzard in NYC. I always want carbs when it is freezing outside so that usually means pasta. I try and make it healthy by avoiding creamy sauces and lots of cheese…but who doesn’t love a bit of cheese. This is a really simple pasta dish that I sometimes make with whatever I have handy. It’s easy to throw together on a weeknight and it is packed full of veggies. It doesn’t have to be fussed with and will keep really well in the fridge.

Ingredients:
1 Aubergine cubed
1 Pepper (any colour) diced
1 White Onion diced
1 Tin of Crushed Roasted Tomatoes
2 Crushed Garlic Cloves crushed
2 tbsp Dried Oregano
2 tbsp Mixed Italian Seasoning
1 Small Red Chilli diced
Pasta
Olive Oil
Salt and Pepper

Method:
1. Cut up the aubergine into cubes and dice the onion and pepper. You want the onion and peppers to be in very small pieces.
2. Heat a pan with a good glug of olive oil which covers the bottom of the pan. Add the crushed garlic. Fry the garlic for a minute making sure it doesn’t brown.
3. Add the diced chili, and the diced onion to the pan and let it cook for a few minutes until it softens.
4. Add the aubergine and let it brown. Add some more olive oil if the eggplant look dry. Cover the eggplant with the oregano, Italian seasoning, and a good pinch of salt.
5. Then add the diced pepper.
6. When the aubergine is starting to brown all over add a tin of roasted crushed tomatoes. Mix it all together, cover, and let if stew down for 20-30 minutes.
7. Cook the pasta according the packet instructions. It doesn’t matter what shape you use but I like something the sauce will stick too.
8. Add the sauce to the cooked pasta. Serve with a little shaved parmesan and a simple salad. Finito! Bon Appetite!