This is the type of dish that will make you say "Damn I'm a good thing" (I say this nearly everytime I cook - that's how Ashleigh's Kitchen started). It is simple, easy and adapted from the lovely Nigella. That women can do no wrong.
I upsized the dish for a dinner party, so I gaurentee that it will comfortably feed 8 adult sized humans. 1/2 the portions for a family of four or make a lot so that you have left overs for the lunch the next day (can you say winning?!)
1 medium onion
1 medium glove of garlic
1 teaspoon of chilli flakes
3 tins of Italian tomatoes
2 medium aubergines (brinjals, eggplants)
A handful of basil
6 teaspoons of balsamic vinegar
200g red pitted calamata olives
200g of feta
Salt and pepper
500g of Rotini pasta (spirals or twirls)
3 tablespoons of olive oil plus extra for roasting
Preheat the oven to 200 degrees celsuis.
Cut the aubergines into small cubes, coat with olive oil, salt and pepper.
Roast in the oven for 20 minutes.
While the aubergines are roasting place a deep pan on a high heat, and add the olive oil.
Once the oil is hot fry the chopped onion for about 5 minutes and then add the garlic and cook for a further 3 minutes.
Add the 3 tins of tomatoes, fill 1 tin with water and add it to the pan and stir.
Tear up a few basil leaves and add to the tomato sauce with the balsamic vinegar.
Bring to the boil, and then lower the heat and let simmer for 30 minutes stirring ocassionally, until the sauce thickens.
Add a generous sprinkling of salt and pepper.
Take the aubergines out of the oven and pop them into the sauce and let cook for the last 10 minutes of the sauces cooking time.
Add about 2 litres of water to a pot and add a heaped tablespoon of salt. Bring to the boil.
Add pasta and let cook for about 8 to 10 minutes until al dente (firm to the bite).
Drain the pasta and return it pack to its pot.
Pour the tomato sauce over and add olives, crumbled feta and some fresh basil leaves.