Instructions

1. Preheat the oven to 200°C.
2. Prick the aubergine all over with a knife, then place it in a baking tray. Roast for 45-60 minute until the the flesh is soft. Let it cool, then scoop the flesh out. Set aside.
3. Finely chop the onion, ginger and garlic. De-seed and finely chop the chilli, if used. Roughly chop the tomatoes.
4. Heat the oil in a pan. Add the onion and gently sauté until softened. Add the garlic, ginger and chilli, then fry for one minute whilst stirring. Add the tomatoes, the curry powder and salt & pepper to your taste. Cook for 10-12 minutes until softened.
5. Meanwhile cook the pasta in another pan of hot water, following the packet instructions, then drain and keep warm.
6. Add the aubergine flesh to the sauce and cook for 3 minutes, before turning off the heat and adding the coriander. Process it with a hand-held blender until you get a textured paste. Mix this with the pasta and serve warm.