Aubergine, Red Wine & Wholewheat Tortiglioni & A Chicken Breast

Boil a kettle

Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat, once hot, add your pine nuts and cook for 2-3 min or until toasted and lightly golden

Once toasted, transfer to a bowl (reserve the pan!) and set aside until serving

Tip: Watch them like a hawk to make sure they don't burn!

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Trim the green stalk[s] off your aubergine[s] and discard, then chop into bite-sized pieces

Return the reserved dry pan to a high heat with a drizzle of olive oil

Once hot, add the chopped aubergine with a pinch of pepper and cook for 8-10 min or until beginning to soften

Meanwhile, add your wholewheat tortiglioni to a pot of boiled water and bring to the boil over a high heat

Cook the pasta for 10–12 min or until cooked with a slight bite

Once done, drain the pasta, reserving a cup of the starchy pasta water

Reboil half a kettle

Dissolve your vegetable stock mix and your red wine paste in 150ml [200ml] [250ml] boiled water – this is your red wine stock

Chop your basil roughly, including the stalks

Once the aubergine has softened, add a drizzle of olive oil to the pan with your roasted garlic paste, tomato paste and balsamic sun-dried tomato paste and cook for 1 min or until fragrant

Once fragrant, add your chopped tomatoes, red wine stock and half the chopped basil (you'll use the rest later!) with a pinch of sugar

Give everything a good mix up and cook for 3-4 min or until the sauce has thickened

Once thickened, add the drained wholewheat tortiglioni to the pan and mix it all together