|Gustoso penne pasta||1kg|
|Chopped garlic in oil||20g|
|Everyday Favourites diced onions||120g|
|Gustoso multi-use tomato sauce||800g|
|Casa De Mare sun dried tomatoes in oil||200g|
|Casa De Mare pitted black olives||100g|
|Casa De Mare baby capers||60g|
|Chopped flat leaf parsley||20g|
|Everyday Favourites pure Canadian maple syrup||30ml|
|Everyday Favourites garlic powder||3g|
|Pure olive oil glass||15g|
- Heat a deep frying pan and add the garlic and onions and cook until golden brown and caramalised.
- Add the tomato sauce and reduce slightly then add the sun dried tomatoes, black olives and capers and finish with the flat leaf parsley – set to one side
- Heat the oven to 190c and line two baking trays with parchment paper, slice the aubergine finely lengthways and set to one side, mix the maple syrup, garlic powder, smoked paprika and oil together then lightly brush the mixture onto the aubergine slices and lay onto the baking tray, cook for 10-15 minutes until they become crisp then brush with more mixture and continue to cook for a further 5-6 minutes until really crisp.
- Toss the cooked pasta with the sauce and serve into your chosen bowl, top with the aubergine bacon and a drizzle of oil.