This one is nice and quick for a weekday and you can change up the toppings. Chopped green olives or feta can be used. This sauce can be blended too, I do this for the kids and they loved it. Otherwise one will pick out all the bits so I just blend a quarter of the sauce and mix it through pasta for them.
Chilli flakes are nice too and it’s also delicious to add a couple of anchovies in with the garlic too.
1 large eggplant or two small
4 T olive oil
4 garlic cloves, crushed or sliced
1 tin tomatoes or tinned cherry tomatoes
1/2 tsp dried oregano
Handful of fresh basil
A handful of fresh cherry toms (optional)
More basil to garnish
crumbed feta or chopped green olives
Heat the oil in a large pan and add the diced eggplant and cook on a high heat. The eggplant will suck up all the oil but then release it when its cooked so keep cooking it until it is brown. Add in the garlic and dried oregano and a handful of basil and sizzle it in the oil for a minute or two before adding the tomatoes. Bring to a simmer and simmer for about 15-20 minutes or until the sauce is thick. Season with salt and pepper.
Cook your pasta and then toss through the sauce. Top with chopped olives and /or crumbled feta.
We served this with a green salad with a handful of chickpeas in it and the kids had their pasta with chickpeas and baby peas.