Tomato pasta sauce

Ingredients

• 1/2 red onion, finely diced
• 3 tbsp olive oil
• 1 clove garlic, crushed
• 250g cherry tomatoes
• 1 tsp balsamic
• 1 tbsp tomato purée
• 1 tbsp red wine vinegar
• 5 basil leaves, finely chopped
• 1/2 aubergine, cut into small chunks
• 2 cloves garlic, smashed with a knife but left whole
• 4 tbsp olive oil

Method

1. Preheat the oven to 190°C
2. Cut the aubergine into small cubes
3. Add it to a small baking tray with olive oil, the whole garlic cloves and salt and pepper
4. Cook for about 30-40 mins until soft, turning halfway
5. Whilst the aubergine cooks, add the olive oil to a small saucepan, followed by the crushed garlic clove, and the finely diced red onion.
6. Leave to simmer on medium-low for 5 mins, then add the whole cherry tomatoes and put the lid on
7. Leave to simmer on low for 10 minutes then ad the sauces, basil and tomato purée - season to taste
8. Add the aubergine and simmer for a few more minutes
9. Cook pasta of choice in heavily salted water until al dente, drain, and top with the sauce, pine nuts, olive oil, basil and Parmesan.