Recipe for October

Sent in by Anne Kinsman

Ribbon pasta with aubergine and pine nuts


8 table spoon olive oil.
2 aubergine diced
2 red onion sliced
75g (3oz) pine nuts
3 garlic cloves crushed
5 table spoon sun dried tomato paste
150ml (1/4 pint) vegetable stock
300g (10oz) fresh ribbon pasta
100g (3 1/2) pitted black olives
Salt and pepper.
3 table spoon roughly chopped flat leaf parsley to garnish.


1. Heat the oil in a large frying pan and fry the aubergine and onion for 8 to 10 minutes until golden and tender. Add the pine nuts and garlic and fry for 2 minutes. Stir in the tomato paste and stock and cook for 2 minutes.
2. Meanwhile cook the pasta in a large saucepan of lightly salted boiling water to 2 minutes or until just tender.
3. Drain the pasta and return to the pan. Add the sauce and olives, season with salt and pepper and toss together over a moderate heat for 1 minute until combined,
4. Scatter over the parsley and serve immediately.