Serves 4 | Prep time: 5 minutes | Cooking time: 30 minutes |


  • 500g pack of brown rice penne pasta
  • 1 tbsp olive oil
  • 1 large red onion chopped
  • 2 large aubergine chopped in cubes
  • 2x400g can of tomato sauce
  • 2 garlic glove chopped
  • 10 sun-dried tomato finely chopped
  • 2 tbsp sun-dried tomato oil
  • 2 tbsp tomato puree
  • 1 tsp coconut sugar
  • 2 tbsp basil chopped
  • Salt & pepper
  • 1/4 cup peas (optional)

Dice the  aubergine then place in a baking tray with a drizzle of olive oil, salt and pepper and bake for 25 minutes. In the meantime, in a large pan heat 2 tbsp of the sun-dried tomato oil, add the onions and cook in a medium heat for about 5 minutes until soft, then add the garlic and cook for 1 minute. Add the tomato puree and combine well while cooking, then add the  tomato sauce, sundried tomato, and basil.Bring to a boil and cook for 25  minutes on a lower heat. Taste for seasoning. Once ready incorporate the aubergine and cook for a further 5 minutes. If you like peas, then add ¼ cup for colour, texture and flavour.