Garlic Aubergine Spaghetti

Sick of spaghetti with the same old tomato sauce? Try this. If you don't like aubergine try roasted peppers instead.

Wash and cube 1 aubergine. Sprinkle with salt and a generous measure of olive oil. Oven on gas mark 7, mixing occasionally. If they become too dry add more oil and cook on a lower heat. When they become soft and oily looking remove from the oven.

Cook 2 portions spaghetti (preferably wholewheat) according to instructions on the packet.

When the spaghetti is a couple of minutes away from being ready add 4 cloves crushed garlic to the aubergine, stir it in and return to the warm oven.

Drain the spaghetti, mix it in with the aubergine and garlic, add some freshly ripped basil and a grind of black pepper.

Simple but effective. I know what you're thinking. Lots of oil in this one. Well, it doesn't hurt every now and then!