Ingredients

• 250g x Linguine pasta - or your choice

• Olive oil

• 1 x Large red onion - diced

• 4 x Garlic cloves - diced

• 2 x Tablespoons tomato paste

• 4 x Anchovies in olive oil - optional see important note

• 1 x Cup best chicken stock

• 2 x Teaspoons dried thyme leaves

• 1 x Teaspoon dried Mediterranean oregano

• 1 x Medium large eggplant - cut into 4cm squares

• 1 x Tin diced tomatoes or 4 x ripe tomatoes, peeled and diced

• 1 x Cup golden raisins

• 1 x Cup walnuts, finely chopped

• 1 x Teaspoon white wine vinegar

• 1/2 x Cup flatleaf parsley

• Sprinkle of fetta - optional see note

Preparation

In a hot pan add olive oil and fry down the onions and garlic until soft and caramelised. Take care not to burn the garlic.

Next add the tomato paste to the bottom of the pan for around 3 minutes to remove the bitter taste then stir into the onions and garlic and add the anchovies, stirring until they disappear.

Now add the stock, thyme, oregano and eggplant, tomatoes, walnuts and raisins stir well then bring to the boil then reduce to a low heat, stir again and allow to reduce a little.

In a separate pot of boiling water, add salt and your choice of pasta and cook to the directions on the packet but always al dente. Then when cooked, add the pasta directly to your pan - do not drain. The pasta will have sufficiant pasta flavoured water as you transfer into the pan.

Spinkle with the chopped parsley and fetta - option only, see note.

Important: The anchovies give a magic flavour to the dish. Once in the pan they will melt down and disappear leaving their wonderful flavours. Always use anchovies in olive oil. It should be noted, the fetta cheese sprinkle when serving adds another degree of salt. It is an option only.

Comments: The vinegar gives a nice balance between the sweetness of the raisins. Add to your taste.