4-5 tbsp olive oil
1 medium red onion, finely sliced
2 garlic cloves, finely sliced
1 tsp dried red chilli flakes
Handful oregano or marjoram, roughly chopped
2 medium aubergines, diced into 1 inch cubes
4 large tomatoes , chopped
2 tsp tomato purée
2 tbsp baby capers, rinsed, drained and roughly chopped
2-3 tbsp good quality red wine vinegar
400g fusilli pasta
small handful mint, roughly chopped
50g pine nuts, toasted
Parmesan, grated (as much as you like)
In a heavy based pan, heat 1/2 tbsp of oil and gently cook the onion, garlic and chilli until soft with half the oregano.
Meanwhile, heat 3-4 tbsp of oil in another frying pan and start browning the aubergines. Once cooked, add to the onion mixture. Fry the raisins in another 1/2 tbsp oil and, when they have puffed up, add to the aubergine mix. Add the tomatoes, purée and rest of the oregano. Cook on a medium heat for 15-20 mins so all the flavours come together.
Add the capers and the vinegar and leave on a low heat while you cook the pasta in plenty of boiling, salted water. If the mixture becomes very thick add 100ml of water. Toss the pasta through the aubergine sauce and sprinkle with fresh mint and the pine nuts. Serve with a generous sprinkling of parmesan.