Aubergine Chilli

Heat oil in pan over medium heat. Stir in the aubergines.

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Cover pan and cook and stir for 5 minutes.

Aubergine chilli. 1 aubergine 1 egg 1-2 red chillies according to taste 3 tablespoons olive oil Handful of salad or rocket Salt and pepper to season You will need a frying pan for cooking the halloumi and a griddle pan for the aubergine. Mist a large nonstick pan with cooking spray and set over a medium-high heat. Simmer covered for another few minutes until aubergine has broken down.

Once the aubergine is browned add the garlic ginger spring onions save a few pinches and chilli save a few pinches and fry for another minute. Drain the cheese and cut into cubes. Taglioni is a thin flat ribbon pasta similar to tagliatelle.

You will need a frying pan for cooking the halloumi and a griddle pan for the aubergine. If you cant find it use linguine for this vegetarian pasta dish instead. Heat a non-stick frying pan over a medium-high heat and fry the aubergines for 4-5 minutes in batches until browned and charred then scoop out onto a plate.

Tip the aubergines into a large bowl with 2 tbsp of the oil and a good pinch of salt and mix well. Add the garlic tomato purée spices and dried oregano and cook for another 2 minutes. Boil the penne pasta in abundant salted water according to the instructions on the packet until al dente.

Stir in passata and season to taste with salt and pepper. Add the onion and cook for 6-8 minutes until soft. Stir in garlic and chilli.

Heat the rest of the oil oregano chilli and black peppercorns together in a saucepan over a low heat until warm but not too hot or the chilli will catch.

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