Pasta pesto with aubergine and mixed vegetables.

Ingredients

• Pasta 400g
• pesto 80g
• Parmesan grated 60g
• Oregano handful
• tomato puree 2 tbsp
• garlic puree 1 tbsp
• chopped tomatoes tinned 400g
• Mixed herbs 1g
• 1 large Aubergine – diced
• 1 Onion – diced
• 1 Courgette diced
• Salt and pepper pinch
• Sugar 2 tsp
• balsamic vinegar 3 tbsp

Method

1. Cooked pasta in boiling salted water.   Place saucepan on medium heat, add crushed garlic and onion.
2. Make sure you keep stirring the mix on the heat , to stop them from burning, cook for 1 minute
3. Add tomato puree and tinned tomatoes chopped, aubergine, courgette and cook for a further 7 minutes
4. Add oregano, sugar and a little balsamic vinegar  after 2 minutes on the heat remove season with salt and pepper.
5. Drain with sieve pasta then place back in saucepan and add pesto mix with mixed herbs. Ready to serve.
6. Serve with Parmesan or grated cheese optional.