Atmos

Serves 3-4

Ingredients:

• 4 large cloves of garlic
• 2 spicy red chillies (I like habaneros)
• Olive oil (NOT extra virgin)
• 1 Aubergine
• 2 tins of (good) chopped tomatoes (this is the main ingredient, so don't be tempted to get the own-brand tins)
• 250 mL of red wine (I think it's worth getting a nicer bottle to have a glass with your food!)
• A good pinch of dried oregano
• Salt and pepper
• Pasta of your choice (I like Fusilli as it picks up the sauce really well)
• (Optional) some fresh basil
• (Optional, for a vegetarian version) a load of grated parmesan 

Preparation:

1. Peel the garlic, deseed the chillies and then finely chop both.
2. Heat a little olive oil in a non-stick pan to a low-medium heat and then add the garlic and chilli. Fry until they start to brown and the garlic gets that toasted smell (this is a slow process, don't make the pan to hot or it will burn).
3. Once the garlic and chilli are starting to brown, add both tins of chopped tomatoes into the pan, followed by the wine, the oregano, and a couple good pinches of salt, then stir together. (You can pour the wine into the empty tomato tins to rinse out any residue before you throw them away).
4. Turn up the heat to a medium-high temperature and leave the sauce to reduce (probably around 20-30 minutes), stirring occasionally. 
5. In the mean-time, slice the aubergine into thin circles and heat a separate pan to a high temperature. Add a decent amount of olive oil to the pan and, once hot, add the aubergine slices (fry in batches, the pan won't be big enough to fit it all). Every slice should be saturated with oil, so top up as necessary. Once you add the slices season with salt and pepper. Fry  until the slices start to brown (do both sides), then remove and place on a plate with some paper towel. (NOTE: Be careful, it is very easy to burn the slices if you're not paying close attention.)
6. Once the sauce has thickened and is starting to look more rough in texture, start cooking your pasta. Once your pasta is ready, stir the aubergine slices through the sauce along with your grated parmesan and basil (if you're including them) and stir through your pasta.

Enjoy! (Leftovers are good to store in the fridge for a few days)