Pasta with aubergine sauce and chickpeas

Ingredients (serves 3)

• Wholewheat pasta (dry)240 g
• Aubergine400 g
• Chickpeas, cooked / tinned240 g
• Tinned tomatoes400 g
• Onion80 g
• Olive oil20 g

Also: Garlic, basil, oregano, salt, pepper

Method

1. Turn the oven on to 200 °C to heat up (about 10 min). Cut the aubergine into 2 cm cubes and finely chop the onion and 2 garlic cloves.
2. Toss the aubergine cubes with 1 tbsp oil (10 g) and a little salt, and spread them on a tray in a single layer. Roast at 200 °C for 20 min, stirring halfway, until soft and browned.
3. Meanwhile, bring a large pot of water to the boil over high heat (about 8–10 min) and salt it lightly. Rinse and drain the chickpeas (240 g).
4. Heat the remaining oil (10 g) in a frying pan over medium heat. Fry the onion and garlic for 3–4 min, until soft.
5. Add the tomatoes (400 g), chickpeas and oregano, and season with pepper. Simmer over low heat for 10 min, stirring now and then.
6. Cook the pasta (240 g) in the boiling water over medium heat for 10–12 min (check the packet), until tender but still firm. Drain, keeping back a cup of the water.
7. Mix the pasta with the sauce and aubergine. If it's too thick, add a splash of pasta water. Stir in torn basil and serve.