I call this my knock-out recipe because I love aubergines (eggplants).
Fusilli is the spiralled pasta.
1 Medium Aubergine
1 Cup Tomato Sauce
1 Garlic Clove
3 Tbsp Extra Virgin Olive Oil
A Handful of Roasted Cashew Nuts
1/2 Cup Green Olives
Salt to taste
Sauté onion and garlic in a little oil.
Add the tomato sauce and cook until it gets thick but not too dry. Sprinkle with salt. Set aside.
I cut the aubergine diagonally into 8 pieces. Then cut them again about half inch in size. This will give triangular shapes.
Coat them with oil and cook in the oven until soft. Sprinkle with salt and herbs.
Roast the nuts until they get lightly browned.
Meanwhile, boil the pasta and drain.
Put in a large bowl and mix tomato sauce, aubergines, nuts, and the olives.