Aubergine, chilli and feta conchiglie

On a school night, I just want to cook something satisfying and simple, but nutritious. This simple pasta dish suits that description to a tee. I had also recently picked up a 44p aubergine from the new Lidl in Petersfield (the locals were in a frenzy, with the Waitrose like a wasteland complete with tumble weeds), so the store cupboard and my aubergine delivered up my fantastic dinner tonight.


What you will need
1 aubergine
1 red onion
2-3 cloves garlic
1 tin of chopped tomatoes
1 table spoon tomato puree
1 table spoon balsamic vinegar
1 tea spoon dried chillies
1 tea spoon dried oregano
Conchiglie pasta
100g feta cheese


Firstly, chop the onion and cube the aubergine. Place some oil on to heat and add the onions and aubergines. Season well with salt  and soften on a low heat for 10-15 minutes until the aubergines have browned. Add the crushed garlic and cook for a further couple of minutes.


Next add the tinned chopped tomatoes, the same amount of water (fill the tin), the tomato puree, balsamic vinegar, chillies and oregano. Leave to cook and reduce for a further 10-15 minutes.


Meanwhile, place the pasta on to cook. When ready, drain and top with the sauce and crumble over the feta cheese. Serve with a good sprinkling of ground black pepper.