Ingredients

2 eggplants (aubergines)

10 ½ oz. (300g) dried wholewheat penne

2 tbsp. chili oil

4 cloves garlic, sliced

14 1x oz. (400g) tin plum tomatoes, with juices

chili flakes, to taste
Directions
Step 1
Halve the eggplants and blanch in boiling water for 5 minutes. Remove and chop into 1-inch (3cm) chunks.
Step 2
In the same water, cook the pasta according to package instructions.
Step 3
Heat chili oil in a large pan. Add eggplants, salt, and pepper, and fry on high heat, stirring regularly.
Step 4
Add garlic and cook for 2 minutes. Pour in tomatoes, breaking them up, and stir in chili flakes. Simmer until the pasta is ready.
Step 5
Drain pasta, reserving some cooking water. Toss pasta with the sauce, adding cooking water as needed. Serve.