I’ve mentioned before that four-year-old R has developed a bit of an obsession with black olives. This is showing no signs of waning and seeing as his fruit and vegetable intake is still pretty low I’m going to make the most of it. We had this sauce with pasta and it was really tasty. I was a bit worried that I’d put too much paprika in for the children but they both loved it.
In fact, as an aside, I am being constantly amazed at the moment by how much R’s eating has improved now he has hit the grand old age of four years and five months. He still won’t touch fruit for anything but he’s increasingly trying new things and not moaning about what is served up to him. I can’t tell you what a relief it is!
1 onion, chopped
1 clove of garlic, chopped
1 aubergine, diced
2 x 400g tins of chopped tomatoes
2 tbsp olive oil
1 tsp smoked paprika
150g black olives
Pre-heat the oven to 200°C/180°C fan/gas mark 6. Put the onion, garlic and aubergine into a large oven proof dish, cover with oil and roast for around 40 minutes, stirring occasionally until the aubergine is soft. Towards the end of the cooking add the chopped tomatoes and smoked paprika and mix well.
Blend the sauce until smooth and stir in the black olives.