Linguine Puttanesca with Aubergines (cut like skinny chips)

1 tin tomato

15 Capers

10 black olives (halved & pitted)

sprig rosemary

1 garlic

1 anchovy

dash balsamic

1 chilli

 

Fry Aubergines in olive oil (I leave skin on, full of nutrients) Set Aside

Sauce, olive oil, add all ingredients (except tomato) & lightly fry, then add tomato and cook for around 40 minutes.

 

Just before linguine /spaghetti is ready add aubergines to sauce, cook for further 5 minutes until hot and ready to serve, (take rosemary sprig out).

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