Aubergine Tomato Pasta

Ingredients:

500 grams pasta;

2 tablespoons olive oil;

1 large eggplant; cubed;

2 cans diced tomatoes;

1 tablespoon tomato paste;

3 tablespoons hot water;

1 medium onion; diced;

1 tablespoon white vinegar;

4-5 cloves garlic; chopped;

1 tablespoon sugar;

1/2 tablespoon salt;

1/2 tablespoon pepper;

1 teaspoon chili flakes;

2 tablespoons Parmesan chees.

Preparation:

Heat your olive oil over medium heat. Add your diced onions and let them sweat for a couple of minutes. Don't let it burn.

Add HALF of your aubergine. Let it sauté for 8-10 minutes until it gets a little tender. Fry the other half of the aubergine separately until it browns up. Take it out of the oil, drain the excess oil and leave it on the side to cool.

Add the diced tomatoes and let it simmer for 2 minutes. Dump in the vinegar, chopped garlic, tomato paste and hot water. Mix it all in and sprinkle the sugar all over the top and let it seep in. Add the chili flakes, the fried aubergine, grated Parmesan then add your salt and pepper to taste. Leave it to simmer for 10 to 20 minutes. The time yours takes depends on whether your aubergine is tender enough and if your sauce has thickened. If your sauce becomes too thick, thin it out with hot water or, even better, hot pasta water. You should boil your pasta in salted water once you've left the sauce to simmer. Once your pasta has boiled, fold the pasta into the sauce.