2 medium eggplant/aubergines, diced into 2½ cm/1in 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 gluten free fusilli
small handful basil, roughly chopped
50g pine nuts, toasted
vegetarian Parmesan-style cheese
Serves - 4
In a heavy based pan, heat ½ tbsp of oil and gently cook the chili until soft with half the oregano.
Meanwhile, heat 3-4 tbsp of oil in another frying pan and start browning the eggplant/aubergines. Once cooked, add to the chili.
Add the tomatoes, purée, chives and rest of the oregano. Cook on a medium heat for 15-20 mins so all the flavours come together.
Finally add the capers and the vinegar and leave on a low heat while you cook the gluten free pasta in plenty of boiling, salted water.
If the mixture becomes very thick add 100ml of water. Toss the gluten free pasta through the eggplant/aubergine sauce and sprinkle with fresh basil and the pine nuts. Let everyone grate over their own cheese.