Start this recipe by heating the oil and fry together the onion and garlic for 4 minutes till soft. Add in the dried herbs and peppers and cook for 3 minutes. Next, splash in the red wine, add in the tomato paste and sugar and cook for 1 minute. Next, add in the tinned tomatoes, sugar, water, sliced aubergine and season well with salt and pepper. Turn down the heat and cook for 10 minutes. Next, add the tomatoes and olives to the pan and cook for a further 5 minutes. Stir in the chopped basil leaves and cooked pasta and serve into deep pasta bowls with grated cheese.

Serves 2-4

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