Ingredients

• 1 large aubergine, roughly diced into 1.5cm pieces
• 150g cherry tomatoes
• ¾ tsp chilli flakes
• 1 red onion, finely sliced
• 3 garlic cloves, finely chopped
• 1 celery stick, sliced
• 1 tbsp tomato puree
• 1 tin whole peeled tomatoes
• 1 tsp dried oregano
• 1 tsp thyme
• 15g capers, chopped roughly
• 20g raisins, chopped roughly
• 30g pitted kalamata olives, chopped roughly
• 150g penne pasta
• 5g cocoa powder
• ½ tbsp balsamic vinegar
• 20g pine nuts, toasted
• 6 anchovies (optional), chopped
• Ground pepper

Method

Sauté the aubergine and onion in a pan for approximately 15-20 minutes until nicely softened and browned.

Add the garlic, celery, chilli flakes, pepper and cook for a further two minutes. 

Add the tomatoes, tomato puree, oregano, thyme, capers, raisins and olives and bring to a gentle simmer.  Leave to cook for 10-15 minutes until flavours are infused, adding the balsamic vinegar and cocoa power a couple of minutes before the end.

Meanwhile, bring the pasta to the boil and cook as per instructions.

Drain the pasta once cooked and add to the sauce, mixing thoroughly before serving and top with pine nuts.