- 1 aubergine
- 1 onion
- 1 garlic clove
- A handful of oregano
- A pack of lamb mince
- 1 tsp ground cinnamon
- A tin of chopped tomatoes
- A bag of penne
- Sea salt
- Freshly ground pepper
- A few drizzles of olive oil
- Chopping board
- Roasting tin
- Grater or garlic crusher (optional)
- Deep frying pan or wok
- Wooden spoon
- Pan with a lid
Heat the oven to 200°C/Fan 180°C/Gas 6. Rinse and trim the aubergine. Finely chop the flesh into 1 cm cubes. Pop in a roasting tin.
Season with salt and freshly ground black pepper. Drizzle with olive oil. Toss to mix, then roast for 25-30 mins till soft. Fill the kettle and boil it.
Peel and finely chop the onion. Peel and grate or crush the garlic. Rinse the oregano and pat them dry. Strip the leaves from the stalks.
Heat a drizzle of olive oil in a deep frying pan or wok. Add the mince and onion to the pan. Season. Cook over a medium heat for 5 mins till the mince is browned. Stir occasionally to break up the mince.
Add 1 tsp of the cinnamon, the garlic and half the oregano to the pan. Stir and fry for 1 min. Stir in the tomatoes. Half fill the empty tin with water. Add to the pan. Bring to the boil. Simmer, without the lid on, for 15-20 mins till the sauce has thickened.
Fill a pan with water. Add a pinch of salt. Bring to the boil. Add the penne. Cover. Simmer for 8 mins till the pasta is tender but not too soft.
Take the aubergine out of the oven. Stir into the tomato sauce. Taste and adjust the seasoning. Drain the penne. Stir the penne into the sauce. Serve in bowls sprinkled with the rest of the oregano.
Oregano go my way?
Pop some feta in an ovenproof dish. Drizzle with olive oil. Add any leftover oregano. Cover. Bake for 10 mins. Uncover. Pop back in to brown for 5 mins. Serve with salad, cherry tomatoes and olives.