Aubergine, tomato and olive pasta

30 minutes ■ Serves 2 ■ EASY

olive oil
breadcrumbs 1 large handful
aubergine 1 medium
garlic 1 clove, finely chopped
tomatoes 5, skinned and chopped
capers 3 tsp, drained
anchovy fillets 3, chopped
black olives 1 small handful
lemon 1/2, zested
penne200g
flat-leaf parsley 1 tbsp, chopped

■ Heat 2 tbsp olive oil in a frying pan and fry the breadcrumbs, turning every so often, until they are crisp and golden. Set aside on kitchen roll.
■ Chop the aubergine into 1cm cubes. Heat about 3 tbsp olive oil in a frying pan, add the aubergine when it's hot and fry the aubergine until golden and cooked through. Take out the aubergine with a slotted spoon and drain on kitchen roll to remove excess oil.
■ Add the garlic to the pan. When it's golden, return the aubergines to the pan, add the tomatoes, capers, olives and chopped anchovy fillets and cook for 10 minutes until the sauce blends.
■ Meanwhile, boil a large pan of salted water and cook the pasta to al dente.
■ Immediately before serving, mix the lemon zest into the sauce. Drain the pasta, mix in the sauce, and serve in bowls with a sprinkling of parsley and breadcrumbs.

Aubergine, tomato and olive pasta