Aubergines are in season. They are an excellent source of dietary fibre. Aubergines are also a good source of vitamins B1 and B6 and potassium. They are high in the minerals – copper, magnesium and manganese. Aubergines are rich in antioxidants, specifically nasunin found in aubergine skin – which gives it its purple colour.

(5 Ingredients by Jamie Oliver)

Servings 4 People


Chilli Oil

  • 12 Mixed colour chillies Fresh
  • 1 Jar Olive Oil Extra Virgin

Pasta Sauce

  • 300 g Penne Pasta Dried
  • 2 Aubergines 500g in total *
  • 4 Cloves Garlic Finely Chopped
  • 1 400g Tinned Plum Tomatoes


Chilli Oil

  1. To make a quick chilli oil, halve and deseed the chillies. Fill a clean heatproof jar with olive oil, then pour it into a non-stick pan on a med-low heat and add the chillies to confit.
  2. Carefully scoop the soft chillies into the jar, then spoon in the oil, leaving 2 tablespoons in the pan. (Keep the jar of chilli oil to add a kick to future meals)

Pasta Sauce

  1. Meanwhile, put a pan of boiling salted water on for the pasta.
  2. Halve the aubergines lengthways and blanch in the water covered for 5 minutes, then lift out, leaving the water on the boil.
  3. Chop the aubergine into 3 cm chunks, add to the pan with a pinch of sea salt and black pepper, turn the heat up to high, stirring regularly.
  4. Cook pasta according to the instructions while you peel and finely slice the garlic, then fry with the aubergine for 2 minutes.
  5. Pour in the tomatoes, breaking them up with a wooden spoon and half a tin’s worth of water.
  6. Add as many chillies as you dare to the sauce and simmer until the pasta is ready, taste and season to perfection.
  7. Drain pasta, reserving a mugful of cooking water, toss the pasta through the sauce, loosening with a little reserved cooking water, if needed.