Walnut and olive trotolle
	Serves 6 Trotolle pasta is one of my favourites as I like the texture and the way it holds the sauce. However, use any pasta you wish. If you fry the aubergines on a griddle plate the sauce will have a smoky edge to it.		aubergine torte goats cheese bruschetta baked brie waffles sweet potato frittata spring rolls roast fennel filo aubergine involtini walnut and olive trotolle spinach and feta tart Halloumi tikka

	Aubergine sauce Olive oil 2 aubergines 1 onion 2 cloves of garlic 2 small tins of tomatoes A little water Handful of basil leaves salt and black pepper For the pasta 1 pack of trotolle pasta Knob of butter A handful of walnuts A handful of mixed olives A handful of frozen peas 1 glass of white wine Fresh basil For the topping Fresh mozzarella 3 plum tomatoes	To make the aubergine sauce first cut the aubergine into chunks and pan fry them in a little olive oil until soft and golden brown. In a separate pan heat some olive oil and pan fry the chopped onions and garlic until soft and starting to brown. whizz up the tinned tomatoes in a blender and add them to the pan. Simmer for twenty minutes. Throw in the aubergines and the basil and simmer slowly fo another twenty minutes. Season with the salt and pepper, cool and whizz up in the blender to form a thick, smooth sauce. When you are ready to serve the pasta put the butter in a large pan or wok over a medium heat and add the walnuts. Sizzle them for a few seconds then add the olives and the basil. Add the white wine and reduce out most of the liquid in the pan. Add the remaining ingredients and some of the sauce and simmer for a couple of minutes. Add the pasta and heat it through. Serve immediately and top with the mozzarella and tomato and some parmesan.
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