Pasta Alla Norma

1 large aubergine - thickly sliced

1 red onion - chopped

1-2 garlic cloves - crushed

5p piece of dried chilli flakes

400g tinned chopped tomatoes

1 tbsp tomato puree

dash of Worcestershire sauce

Half a block of feta cheese

fresh basil leaves

olive oil

160g linguini

serves 2

Fry the aubergine slices in a little olive oil in a large frying pan until cooked and golden. Turn them over to cook both sides and then transfer onto some kitchen roll to drain the oil off. You will probably have to do the aubergine in 2 batches.

Gently fry the onion in a little olive oil and after a few minutes add the garlic and chilli flakes. When the onions are translucent, add the tinned tomatoes, Worcestershire sauce, tomato puree and season with salt and pepper. Bring to the boil and turn down to simmer for 10 minutes. Meanwhile cook the linguini as instructed.

Stir the sauce into the cooked linguini. Serve by crumbling the feta cheese onto the dish and add torn pieces of basil.