In a heavy based pan, heat ½ tbsp of oil and gently cook the chili until soft with half the oregano.
Meanwhile, heat 3-4 tbsp of oil in another frying pan and start browning the eggplant.
Once cooked, add the tomatoes, purée and rest of the oregano. Cook on a medium heat for 15-20 mins so all the flavours come together.
Leave on a low heat while you cook the gluten free pasta in plenty of boiling, salted water.
If the mixture becomes very thick add 100ml of water. Toss the gluten free pasta through the eggplant sauce and sprinkle with fresh mint and the pine nuts.