Pasta with chickpeas, aubergine, spinach and sundried tomatoes

As we eat huge quantities of vegetables, this recipe serves just two people. By increasing the amount of pasta it can easily serve four, thoughn.

200 - 250 g pasta
1 aubergine
1 tin of organic chick peas in water (no salt or sugar added)
250 baby spinach
6 - 8 sundried tomatoes
1 onion
1 whole bulb garlic
sea salt
freshly ground black pepper
freshly grated parmesan (optional)
1 tsp herbes de provence
extra virgin olive oil

1. Finely chop the onion and garlic. Dice the aubergine. Wash and spin the spinach and roughly chop. Cut the sundried tomatoes into strips and drain the chick peas.

2. Heat some oil in a frying pan and sauté the onion, garlic and herbs. After about 5 minutes, move the to the side of the pan or remove completely to prevent them from buring. Add more oil and brown the diced aubergine all over. Lowert the heat and keep frying the aubergine. for a few minutes. Then, add the chickpeas, spinach and tomatoes. Season with pepper and salt, put a lid on and cook over a low heat until the aubergines are tender. If necessary add a glug of white wine, stock or water to prevent the vegetable mix from sticking to the pan.

3. Once the vegetables are in the pan, cook your pasta al dente. Serve with a little parmesan and/or a drizzle of olive oil.