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Conchiglie with aubergine and olives

Quick, easy and delicious. 
Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 medium aubergines
  • olive oil
  • sugar, salt and pepper
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 3 cloves garlic, mashed
  • 1 red chilli Optional
  • 1 small handful black olives, pitted and chopped roughly
  • 1 tbsp dried origanum
  • 20g basil leaves, washed and chopped roughly
  • 150g Chopped bacon Can use any smoked meat, if using chicken then double the amount.
  • 2 cans chopped tomatoes can use only one if you want the sauce stiffer.
  • Conchiglie pasta - cooked according to the packet instructions
  • grated pecorino to serve

Instructions

  • Preheat the oven to grill (or it's hottest setting, if your oven doesn't grill).
    Toss the aubergines with olive oil, salt and pepper and spread them out under a hot grill and roast until golden-brown outside. 
    Set aside to cool and chop roughly. 
  • While the aubergines are cooking, fry the onions, garlic, chilli, 2 tsp sugar and the carrot on a high heat in olive oil until soft and turning brown, then add the bacon and cook for another 5 minutes. 
  • Add the tomato cans, the origanum and the chopped aubergine and cook for 5 minutes to thicken, before adding the chopped olives and basil leaves. 
  • Stir the pasta into the sauce, top with grated pecorino and serve hot.