Aubergine Pasta Caponata with Dark Chocolate and Chilli

This is such a delicious vegetarian pasta dish which is full of flavour. It’s moreish, easy to make and jam-packed with veggies. Filling, delicious and healthy - add this to your pasta repertoire pronto.

(Serves 5 - £1.98 per serving)
1. Chop two aubergines into 2cm chunks and place in a parchment lined baking tray. Add 1/2 tsp dried chilli flakes, a drizzle of olive oil and some seasoning. Toss well and roast at 200C fan for 35-40 minutes until soft and slightly charred.
2. Place 250g cherry tomatoes on the vine in a parchment lined baking tray. Add some thyme sprigs, a drizzle of olive oil, 1 tbsp balsamic vinegar, some strips of lemon peel and some seasoning. Roast in the same oven as the aubergine for 25-30 minutes until the tomatoes have burst their skins and are slightly blistered on top.
3. Toast 30g pine nuts in a dry frying pan and set aside.
In a large sauté pan, fry a finely chopped red onion with a little olive oil over a medium heat. Add a couple of finely chopped sticks of celery and a finely chopped red pepper. Once softened add 2 cloves of finely chopped garlic and stir well. Add 1 heaped tbsp tomato puree, 1 tsp of dried oregano, a handful of kalamata olives, 2 tbsp capers and 50g of raisins.
4. Stir before adding the roasted tomatoes and their juices along with the roasted aubergine and 500g passata. Add some more thyme sprigs and 10g of 70% dark chocolate before stirring and leaving to simmer gently for 20 minutes. Taste and adjust the seasoning.
5. Boil 375g of your pasta of choice in well-salted water until cooked and add to the sauce along with a ladleful (or two) of the pasta cooking water and a handful of freshly torn basil leaves.
6. Serve the pasta in big bowls topped with fresh basil, plenty of parmesan and the toasted pine nuts.