2 tbsp olive oil
1 large eggplant, cut into bite-sized cubes
1 tbsp garlic infused oil
1 red chili, deseeded and finely chopped
1 tsp dried oregano
400g fresh tomatoes
1 tbsp balsamic vinegar
400g gluten free pasta
small bunch basil, roughly chopped
50g pecorino, grated, or vegetarian alternative
Heat the olive oil in a large saucepan and cook the aubergine for 5 mins until starting to brown and soften.
Add the chili and oregano, and cook for just a few mins.
Add the tomatoes, balsamic vinegar and about 200ml water, then reduce heat and simmer gently for about 20 mins, until the tomatoes are reduced and really softened, and the sauce is thickened,.
Meanwhile, bring a large pan of water to the boil and cook the gluten free pasta following pack instructions.
Drain the pasta and return to the pan. Add the sauce and toss well into the pasta with the basil and garlic infused oil.
Serve with the grated pecorino or vegetarian alternative.
Recipe adapted from: Good Food