Aubergine and Lentil Sicilian-Style Pasta

Ingredients

• 400 g rigatoni pasta
• 2 aubergine, diced
• 400 g green lentils, drained and rinsed
• 500 ml passata
• 4 clove garlic
• 0.5 tsp ground cinnamon
• 4 tbsp olive oil
• 15 g fresh mint, chopped

Method

1. 1

   Toss the aubergine in 2 tbsp olive oil, season well, spread on a baking tray, and roast at 220°C for 20-25 minutes until golden and tender.

2. 2

   Heat the remaining olive oil in a large saucepan. Fry the garlic for 1 minute, then add the passata, cinnamon, and lentils. Simmer for 10 minutes.

3. 3

   Stir in the roasted aubergine and simmer for a further 5 minutes.

4. 4

   Cook the rigatoni in salted boiling water until al dente. Drain and toss with the sauce.

5. 5

   Scatter over the fresh mint and serve.