Caponata pasta

• Aubergine2
• Brown onions150g
• Chopped tomatoes2 × 400g tins
• Garlic2 cloves
• Clear honey2 tsp (10g)
• Penne / fusilli400g
• Mature cheddar40g
• Vegetable oilstore cupboard2 tbsp (30ml)

Plus salt and pepper. About £3.15 for the amounts used.

Method

1. 1

   Cut 2 aubergines into small cubes and fry in 2 tbsp oil for 10 minutes until soft and golden.

2. 2

   Add 1 chopped onion for 5 minutes, then 2 crushed garlic cloves for 1 minute.

3. 3

   Add 2 tins chopped tomatoes and 2 tsp honey and simmer for 15 minutes. Season.

4. 4

   Cook 400g pasta following the pack, drain, toss with the sauce and serve topped with 40g grated cheddar.