|medium brinjals — cut into cubes
|salt and freshly ground black pepper
|— dry, of choice
|garlic cloves — crushed
|dried red chilli flakes
|1 x 410 g tin
|Rhodes Quality Tomato Puree
|fresh basil leaves
|feta cheese — crumbled
|parmesan cheese — grated
Toss the brinjal cubes with the oil and season to taste.
Spread the cubes on a baking tray that has been lined with on-stick paper and roast in an oven that has been preheated to 180ºC for 20 minutes, tossing regularly.
Cook the pasta according to package instructions until al dente.
Drain and set aside.
To make the sauce, heat the oil in a large saucepan.
Remove from the heat and add the garlic and stir well until fragrant.
Add the red pepper flakes if using.
Pour in the wine and return the pan to the heat.
Bring the wine to the boil and then add the Rhodes Quality Tomato Puree.
Add dried herbs and stir.
Simmer the sauce for 5 minutes and then gently stir in the roasted brinjals.
Season to taste.
Pour the sauce over the hot cooked pasta and toss lightly to mix.
Serve immediately topped with fresh basil, feta and parmesan cheese.
Work gently with the roasted brinjals to avoid the cubes losing their shape.