A delicious recipe for smoky tomato and aubergine pasta sauce with black olives that's perfect with pasta. A great vegetarian dinner recipe.
Pre-heat the oven to 180°C fan/200°C/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.
Cook the pasta according to the packet instructions.
Towards the end of the cooking add the chopped tomatoes and smoked paprika and mix well.
If preferred you can blend the sauce until smooth and stir in the black olives. Alternatively serve it as it is.
Mix the pasta with the sauce. Serve with rocket leaves, salt and pepper and grated cheese.