The base of a good pasta dish should always be a great sauce. I've perfected a quick and flavourful tomato sauce that works well with pasta. 

What You'll Need - Serves 2-3

  • 1 Large Eggplant 
  • 250g Spaghetti, Fettuccine or Linguine
  • 2 Cups Dry White Wine
  • 250g Cherry Tomatoes
  • 50g Tomato Paste
  • 20g Fresh Basil 
  • 1 Tsp Sugar 
  • 1 Onion
  • 4 Garlic Cloves
  • Dry Chili Flakes

Prep - 20 Minutes

  • Preheat oven to 200 degrees 
  • Cut the eggplant in half and then slice into thin semi circles. Season with salt, pepper and paprika. 
  • Add some cooking oil and bake in an oven for 15 minutes until cooked and starting to crisp. 
  • Finely dice the onion and garlic
  • If your cherry tomatoes are big cut them in half length ways 

Let's Get Cooking - 15 Minutes

  • In a large pot cook the pasta as per the instructions on the packet. Make sure to not overcook
  • In a large sauce pan, heat 2 tablespoons of cooking oil an add the onions. Fry until soft. 
  • Add the cherry tomatoes and allow them to start cooking. 
  • Add the white wine and allow to boil on high heat for 2 minutes to burn off the alcohol. 
  • Reduce the heat to a medium and add the chopped garlic 
  • Let the tomatoes soften and and the sauce will start to thicken. 
  • Season with salt, pepper and chili flakes. 
  • Add the cooked eggplant and allow to simmer for another 2 minutes.
  • Add the fresh basil to the sauce and combine   
  • Drain the pasta and add to the sauce 
  • Combine and serve (with some extra chili flakes and feta if desired)