This sauce uses vegetables from the Med. which taste great in a rich tomatoey sauce. If you don't fancy pasta serve the sauce separately with a roast chicken breast or a grilled pork chop.
Takes: 30 mins
1 aubergine, diced
1 courgette, diced
2 garlic cloves, crushed
1tbsp olive oil
350g jar cherry tomato sauce (try Seeds of Change Cherry Tomato and Black Olive)
1tsp dried oregano
400-450g (14oz-1lb) penne pasta
1.Fry the aubergine, courgette and garlic in the olive oil until starting to colour, about 5-8 mins. Add the tomato sauce and the oregano, season well and leave to simmer while you cook the pasta according to packet instructions.
2.Serve the pasta with the ratatouille, and a sprinkling of Parmesan if you like.
Top tip: Heat things up by adding 1/2tsp chilli flakes when you fry the garlic.