1 small eggplant/aubergine, cut into 1cm discs
2 tsp garlic oil
1 x 400g tin chopped tomatoes
½ small bunch basil, shredded
200g gluten Free pasta - we used fusili
50g pecorino, parmesan or feta, grated (optional)
Cut the discs across so you end up with little matchsticks of eggplant/aubergine.
Heat 1-2 tbsp olive oil in a large non-stick frying pan.
Add the eggplant/aubergine in batches, and fry on a fairly high heat until really tender and golden.
You want it to be melt-in-the-mouth with no rubberiness left. Season and tip out onto a plate.
Wipe out the pan then add another tbsp oil and add the chili flakes and tomatoes and simmer for 10 minutes.
Cook the gluten free pasta following packet instructions.
Stir the garlic oil, basil and eggplant/aubergine into the sauce and heat through.
Toss with the drained linguine and finish with the grated cheese.
Recipe adapted from: Good Food