Sicilian inspired pasta (Aubergines, sun dried tomatoes, olives, herbs, raisins and pangrattato) - VEGAN

I was thinking about Sicilian caponata but I craved pasta so this came out 

An hybrid with Mediterranean influences.

Chef’s tip: Add anchovies and capers for a level up!

Serves: 4 // Prep time: 30 minutes

Ingredients:

• 400 gr of pasta of choice

• 4 black aubergines

• 4 garlic cloves

• 1 tsp of dried chilly flakes

• 4 tbsp of toasted breadcrumbs

• Herbs like mint, parsley, basil, dill or fennel tops, oregano

• 50 gr sun dried tomatoes

• 40 gr black pitted olives (taggiasca)

• 30 gr of raisins

• 30 gr of pinenuts

• 4 tbsp of extra virgin olive oil

• About 15 ml of white wine vinegar

• Lemon zest

Method

I always keep toasted breadcrumbs ready in the fridge in a little jar. Like an alternative to grated cheese, it lasts 4 weeks. Simply heat a drizzle of olive oil in the pan and toss in the breadcrumbs on medium heat until golden. You can flavour it with garlic, chopped herbs lemon zests.

Chop the aubergines into small cubes. Season with salt and let them sit on the side for 10 minutes. Meanwhile add the garlic (whole, simply crushed) to a pan with olive oil and fry until golden. Now toss the aubergines in and cook while mixing every now and them until soft and golden. When ready toss in the chopped dried tomatoes, the raisins and olives and stir-fry for 2 more minutes. Deglaze with the vinegar and let it sit for a few minutes with the heat off.

Drop the pasta in salted boiling water and cook al dente then toss it into the pan with the dressing. Add a ladle of pasta water along with a final glug of olive oil and stir will on medium heat for 30 seconds to combine everything together. Season to taste with the option chilly flakes too.

Serve straight away and top with fresh herbs, pangrattato, lemon zests and toasted pine nuts.