Shopping list (2 portions)
200 gr dry Fettuccine
1 onion
1 can chopped tomatoes
1 garlic clove
1 aubergine
1 can of chickpeas
salt & pepper
dry oregano & 1/2 teaspoon of chili flakes
2 tablespoons of olive oil
You'll need a food processor
Method
Cut the aubergine in half and place it on a oven proof dish. Season with salt and pepper and drizzle with olive oil. Let it roast in the oven for 30min on 200o C.
Cook the pasta al dente. (because it will go back into the pan). Drain the water (keep 1/2 cup of this water and cover the pasta with this water. This will prevent the pasta from sticking until you need it)
Heat a little bit of olive oil in a sauce pan, place the chopped onion and garlic clove and let it get golden. Add the tomatoes (i chop them into smaller chunks in the food processor so it's like a runny passata). Season and add the oregano (be generous) and add the chili in (if you like it spicy you can add more or sprinkle in cayenne pepper). Throw in the chickpeas and aubergine (diced). Let it thicken a bit and then mix the pasta in. You can turn off the heat after 1-2 minutes. Done ! (you can serve with grated parmesan if you eat dairy)
