Start by chopping the aubergines and the shallots ready for cooking making the whole process quicker. Put on water to boil for the pasta with a half handful of rock salt and a big pot
Cook the shallots in a pan with some oil on low fire until soft. Add the aubergines and mix well.
Add the tinned tomatoes, the vegetable stock crumbled and the olives. Add the pinch of sugar to remove the acid of the tomatoes and the basil leaves.
Leave to cook for 10 minutes or so on low heat. Meanwhile cook the pasta and check it about 1-2 minutes whatever time it says on the package to ensure that it’s al dente. Drain the pasta keeping some of the water in case the sauce is too dry and add the sauce to the pasta pot steering well.
