Now I am starting to realise I have a bit of an obsession with pasta. You don't need to point it out thanks.

I just go through phases where I just think pasta is the best thing ever created. But, we both know that's wrong. The best thing ever created is curry. Until tomorrow that is when I change my mind again.

OR is it Pizza! Love a good Pizza..

Anyway this dish. The Capers, Olives and Raisins almost lend a Sweet & Sour flavour to this dish. It's absolutely cracking so go for it.

Prep Time 15 mins

Cook Time 35 mins

Serves 4

Special Equipment - Casserole Pot

Ingredients:

1 Red Onion 

4 Garlic cloves 

2 Celery sticks 

Olive Oil 

½ tsp Chilli Flakes 

Salt and Pepper 

2 Aubergines 

50g pitted Green Olives 

4 tbsp Capers 

50g Raisins 

2 tsp dried Oregano 

4 tbsp Red Wine Vinegar 

2 x 400g tins of Chopped Tomatoes 

400g Penne (or any pasta you like)

a large handful of fresh Flat-Leaf Parsley 

Instructions:

Peel and chop the red onion and garlic, and chop the celery into 1cm pieces. 

Put 2 tablespoons of olive oil into a casserole pot over a medium heat.

As soon as the oil is hot, add the onion, garlic, celery, chilli flakes, and large pinches of salt and pepper. Fry for 5 minutes. 

Meanwhile, chop the aubergines into 2cm pieces. Add them to the pot and fry for 10 minutes, until they’re crispy around the edges. 

Slice the green olives in half, then add them to the pot along with the capers, raisins and oregano. Fry for 1 minute. 

Stir in the red wine vinegar, tinned tomatoes, 700ml of hot water and another pinch of salt and pepper. 

Next stir in the pasta, bring to the boil, then lower and simmer with the lid on for 10–15 minutes, or until the pasta is al dente. 

Meanwhile, pick the parsley leaves off their stalks and roughly chop them. 

When the pasta is ready, stir in most of the parsley and season with extra salt and pepper, if necessary. 

Top with the remaining parsley.