One-Pot Pasta Alla Norma

Instructions

1. Add a drizzle of oil to a saucepan on a medium heat. While the oil heats up, peel and dice the garlic cloves then add to the saucepan along with the chilli flakes. Fry for 2 minutes, stirring occasionally.
2. Meanwhile, cube the aubergines, then add them to the saucepan and fry for 10 minutes, stirring occasionally.
3. Add the tinned plum tomatoes, oregano, capers, caper juice, balsamic vinegar, generous pinches of salt and pepper, and the rigatoni to the saucepan, along with 400ml / 13.5 fl.oz hot water from the kettle. Stir through, then simmer on a low heat with the lid on for 15-20 minutes or until the pasta is al dente. Stir every couple of minutes so the pasta doesn’t stick to the bottom of the pan.
4. Break up the vegan feta in your fingers or alternatively roughly slice it into small cubes. Then roughly chop up the basil.
5. Remove the lid from the saucepan and stir in most of the feta and basil, leaving a little of each to decorate with later. Stir to combine. 
6. Divide the Alla Norma between 4 serving plates and finish with a sprinkling of feta and basil over each portion. Seriously yummy!