1 large aubergine (eggplant)
4 tbsp olive oil
salt and ground black pepper
1 onion, finely chopped
2 garlic cloves, crushed
1 tbsp capers, drained and roughly chopped
3 tbsp chopped fresh parsley
1 x 400g/14oz can chopped tomatoes
2 tbsp freshly grated Parmesan
1 Cut the aubergine lengthways into 1cm/½in thick slices, discarding the sides. Brush the slices with oil and season with salt and pepper.
2 Grill (broil) the aubergine for 6–7 minutes, until browned and soft. Set aside to cool, then cut into strips.
3 Heat the remaining oil in a frying pan. Add the onion and cook gently over a low heat for 10 minutes until soft. Add the garlic and capers and cook for 1 minute. Add the parsley, tomatoes, salt and pepper and simmer for 10 minutes. Remove from the heat and stir in the strips of aubergine.
4 Meanwhile, bring a pan of lightly salted water to the boil and cook the linguine according to the pack instructions. Drain and return to the pan. Add the aubergine mixture and toss well. Serve in warmed bowls, sprinkled with Parmesan.