The first of what we hope will build into a comprehensive collection. Enjoy!

Pasta with aubergine and red vegetables

4 tablespoons olive oil

1 Spanish onion, peeled and finely chopped

2 cloves of garlic, peeled and chopped

1 medium aubergine, diced

1 red pepper, deseeded and finely diced

4 medium tomatoes, peeled and chopped

1 red chilli seeds removed and diced finely

6 - 8 fl oz water

Freshly ground black pepper

375g (12oz) fusilli or farfalle pasta

1. In a large saucepan heat the oil add the onion and garlic and cook over a medium heat until soft.

2. Stir in aubergine, red pepper and tomatoes cook for 5 minutes. Add the chilli and 6 fl oz water.

3. Cover the saucepan with a lid and leave to simmer until liquid reduces to a sauce, approx. 10 - 15 minutes. If sauce looks to thick stir in remaining water

4. Meanwhile cook the pasta in a large saucepan of boiling salted water until cooked, drain.

5. Stir the drained pasta in the sauce, mixing carefully to combine the ingredients without breaking them up.