recipe: Eggplant Spaghettini

This recipe is really easy and I am sure it will be a hit, plus, it's really healthy and full of flavour.

It serves 4 (or 2 is you are not on a calorie control diet):
250g spaghettini or angel hair pasta, 1 small eggplant, 1 red or green capsicum, 2 tomatoes, 1 chicken stock cube dissolved in 1/2 cup warm water, 1 garlic crushed, 2 tbs olive oil, 1 tbs chopped basil, 1 tbs chopped dill, 1/4 tsp chilli flakes, salt & pepper

1. Heat the grill of your oven and line a baking tray with some baking paper or foil; 2. Slice the eggplant in 1 cm rounds and cut the capsicum in 8 pieces. Place them in the baking tray, drizzle half the oil over it and grill for a couple of minutes on each side, or until they are a bit charred;
3. In the meantime, crush garlic, chop tomatoes in small cubes;
4. When eggplant and capsicum are ready, let cool and chop in small pieces;
5. Heat remaining oil in a large fry-pan. Fry garlic for a couple of minutes, add tomatoes and cook for about 4 minutes in medium heat. Add eggplant and capsicum and stir to combine. Add chilli flakes, stock and let simmer for another 5 minutes;
6. Cook pasta in boiling/salted water, drain and divide among serving plates;
7. Add basil and chives to the sauce, correct flavours (I didn't add salt) and divide portions on top of pasta;
8. Top with freshly ground black pepper, a drizzle of olive oil (optional) and you are ready to go.